Peach Cobbler

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 cup brown sugar packed
• 0.3 cup butter melted
• 2  eggs lightly beaten
• 2 tablespoons flour all-purpose
• 1 teaspoon ground cinnamon 
• 2 tablespoons juice of lemon 
• 58 ounces peaches sliced canned
• 6 tablespoons cooking tapioca 
• 0.1 teaspoon salt 
• 1 cup sugar 
• 1 teaspoon vanilla extract 
• 8 servings whipped cream 

Equipment

• bowl
• sauce pan
• oven
• baking pan
• toothpicks

Directions

1. Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla.
2. Transfer to an ungreased 11-in. x 7-in. baking dish.
3. Let stand for 15 minutes.
4. In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly.
5. Bake at 350° for 50-55 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Cool for 10 minutes.
6. In a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened.
7. Remove from the heat; add lemon juice.
8. Serve with cobbler and ice cream if desired.