Western Slope Peach Cobbler

• 1 12 cups sugar (adjust this amount to the tartness of the fruit)
• 13 cup cornstarch
• 12 teaspoon cinnamon
• 14 teaspoon almond extract
• 6 -8 fresh peaches, peeled and sliced (enough to fill a 9 x 13 inch baking dish)
• 1 cup sugar
• 1 cup flour
• 1 teaspoon baking powder
• 1 large egg
• 8 tablespoons margarine (1 stick)

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.

sugar, cornstarch, cinnamon, almond, peaches, sugar, flour, baking powder, egg, margarine

Taken from www.food.com/recipe/western-slope-peach-cobbler-432330 (may not work)