PEACH STRAWBERRYCOBBLER BUTTERY LEMON CRUST

Makes 6 servings

VICKI HILL

ingredients

For fruit:
1 1/4 pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges
12 ounces strawberries (about 3 cups), hulled
1/3 cup sugar
1 tablespoon cornstarch
FOR TOPING;
1/2 cup all purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar
1 large egg yolk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
Vanilla ice cream

1
Make fruit:
2
Preheat oven to 375°F.
3
Butter 8-inch square baking dish.
4
Mix all ingredients in large bowl.
5
Let stand until sugar dissolves, stirring occasionally, about 5 minutes.
6
Transfer to prepared dish
7
Make topping:
8
Mix flour, baking powder and salt in small bowl.
9
Using electric mixer, beat butter and sugar in large bowl until smooth.
10
Beat in egg yolk, lemon peel and vanilla.
11
Add flour mixture; mix just until moist dough forms.
12
Spoon dough atop fruit, spacing evenly.
13
Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly
14
and serve with ice cream.