Brigham City Peach Cobbler: From The Essential Mormon Cookbook

¾ C packed brown sugar

1 ½ T cornstarch

½ C water

1 tsp almond extract

4 cups peeled and sliced fresh peaches (or combination of peaches and raspberries)

1 T lemon juice

1 T butter

1 C flour

2 T sugar

1 ½ tsp baking powder

¼ tsp salt

¼ cup butter

1 egg, slightly beaten

¼ C milk

Ice cream or whipped cream (optional)

For filling, in a saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly. Add almond extract. Stir in peaches, lemon juice, and the 1 T butter; heat through and keep warm while preparing topping.

For topping, stir together flour, sugar, baking powder and salt. Cut in the ¼ C butter until mixture resembles coarse crumbs. In a separate bowl combine eggs and milk; add all at once to flour mixture, stirring just to moisten. Turn hot filling into a greased 2-quart casserole. Immediately spoon on topping in 6 mounds. Bake at 400* for 20-24 minutes. Makes six servings.