Brigham City Peach Cobbler

a favourite on girls night

3/4 cup packed brown sugar
1 1/2 tbsp cornstarch
1/2 water
1 tsp almond extract
4 cups peeled and sliced fresh peaches
1 tbsp fresh lemon juice
1 tbsp butter
1 cup flour
2 tbsp sugar
1 1/2 tsp baking powder (don't forget this like I did once)
1/4 tsp salt
1/4 butter
1 egg slightly beaten
1/4 cup milk
ice cream or whip cream for topping

For filling, in a large 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 Tbsp butter; heat through and keep warm while preparing topping.

For topping, stir together flour, sugar, baking powder and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. In a seperate bowl combine egg and milk; add all at once to flour mixture, stirring just to moisten. Turn hot filling into a greased 1 1/2 - 2 quart casserole dish. Immediately spoon on topping in 6 mounds. Bake at 400'F for 20 minutes. Makes 6 servings.

This recipe also works well with 4 cups fresh raspberries or blackberries or a combination of berries ad peaches.