Comforting, old-fashioned cinnamon-scented peach cobbler with a drop-biscuit topping.
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup milk
1 large egg, slightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup water
1 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 cups sliced, peeled peaches
1 tablespoon lemon juice
1 tablespoon butter or margarine
- Preheat oven to 400°F (205°C).
- For the Biscuit Topping: Combine the flour, sugar, baking powder and salt together in a bowl. Cut in butter using a pastry blender or the tips of your fingers until mixture resembles coarse crumbs.
- Combine milk and egg and add all at once to the flour mixture, stirring just until dry ingredients are moistened. Set aside.
- For Peach Filling: Combine brown sugar, water, cornstarch, cinnamon and nutmeg in saucepan. Cook, stirring constantly, until mixture in thickened and bubbly. Add peaches, lemon juice and butter. Cook until peaches are hot, about 4 to 5 minutes.
- To assemble cobbler, pour hot filling into an 9-inch square or round baking dish. Immediately spoon biscuit topping into 6 mounds on top of hot filling.
- Bake for 20 to 25 minutes. Serve warm with light cream, whipped cream or vanilla ice cream.
Makes 6 servings.