My mother received this recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho
- 6 to 8 large ripe peaches, peeled and sliced
- 2-1/2 tablespoons cornstarch
- 3/4 to 1 cup sugar
- 1 cup all-purpose flour
- 2 egg yolks
- 1/4 cup butter, melted
- 1 teaspoon baking powder
- 1 cup sugar
- 2 egg whites, stiffly beaten
- Combine peaches, cornstarch and sugar; place in a greased 13-in. x 9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold egg whites. Spread over peaches. Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Yield: 12 servings.
Originally published as Iva's Peach Cobbler in Country June/July 1991, p51
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