Western Slope Peach Cobbler

In 'Don't Panic--Dinner's In the Freezer'

• Ready In: 2 hrs
• Serves: 10

Ingredients

• Filling

• 1 1⁄2 cups sugar (adjust this amount to the tartness of the fruit)
• 1⁄3 cup cornstarch
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon  almond extract
• 6 -8  fresh peaches, peeled and sliced (enough to fill a 9 x 13 inch baking dish)

• Topping

• 1  cup sugar
• 1  cup flour
• 1  teaspoon baking powder
• 1  large egg
• 8  tablespoons margarine (1 stick)

Directions

1. Cooking day: mix 1 1/2 cup sugar, cornstarch, cinnamon, and almond extract together; add fresh fruit to mixture.
2. Place in freezer bag; remove as much air as possible, and seal; take a cake pan, or a pan that has sides, and lay the bag flat in it; place the pan in the freezer and"flash freeze"; once it is frozen, remove from pan and stack inside your freezer.
3. Serving day: thaw fruit (make sure to place in refrigerator in a pan or on a plate).
4. Pour thawed mixture into a greased 9 x 13 inch baking dish.
5. Make the topping--mix sugar, flour, and baking powder together.
6. Beat the egg and mix with flour/sugar mixture until crumbly; sprinkle over fruit.
7. Melt margarine and drizzle over the top; bake at 350° for 45-60 minutes, until light brown.
8. Serve warm with ice cream.