Peach Cobbler

There are many recipes on the internet for Peach Cobbler, but I always stick with my trusty Better Homes and Gardens Cookbook (from 1976) for this dessert. If you're looking for a good old-fashioned basic Peach Cobbler recipe, this is it. Enjoy!

Preheat oven to 400 degrees F. Have an 8" round or square pan ready. You do not need to grease it.

Biscuit Topping:

1 cup flour
2 TB sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg

In a medium bowl, whisk together the flour, sugar, baking powder and salt.  Cut in the butter with a pastry cutter (or grate it in with a cheese grater) and stir until mixture resembles coarse crumbs.  Combine the milk and egg in a small bowl, then add all at once to dry ingredients, stirring just to moisten.  Set aside.

Filling:

Peeled and sliced peaches (about 4 cups)
1-1/2 TB cornstarch
1/4 tsp Mace (or Nutmeg)
1/2 cup brown sugar
1/2 cup water
1TB lemon juice
1 TB butter

Combine cornstarch, Mace, brown sugar and water in a saucepan. Cook and stir on medium high heat, until thickened.  Add the peaches, lemon juice and butter. Cook till peaches are hot, about 5 minutes.

Pour filling into baking dish. Immediately spoon on the biscuit topper in 6 or 7 mounds. Bake for 20-25 minutes or til golden brown. Do not under-bake or it will be mushy.  Serve warm with cream or ice cream.

Enjoy!