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Peach Cobbler                                            Print Recipe

Filling
6 large ripe Mount Lassen peaches, peeled and pitted, thickly sliced (about 6 cups)
2/3 cup firmly packed dark brown sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Biscuit Topping
1 1/2 cups all-purpose flour
1/4 cup plus one tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, chilled
2/3 cup milk
1/2 teaspoon vanilla extract

Preheat the oven to 375. Grease a 2-quart baking dish.

Combine the peaches, brown sugar, corn starch, lemon juice, cinnamon, and nutmeg in a large saucepan. Mix gently, and cook over low heat until the peaches are just tender and the syrup has thickened, about 10 minutes. Pour the filling into the prepared baking dish.

Stir together the flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Using two knifes or a pastry blender, cut into the butter until the mixture resembles coarse crumbs. Add the milk and vanilla, and quickly blend together with a spatula. Drop heaping tablespoons of the biscuit mixture on the top of the peaches, covering them completely. Sprinkle with the remaining tablespoon sugar.

Bake for 25 to 30 minutes, until the top is golden and the biscuits are cooked through. Let the cobbler stand for 5 minutes before serving.

Serves six

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