Peach Cobbler

This dish was originally brought to the South by the English. Homemade canned peaches make this dish an extra delicious treat. The name "cobbler" comes from the observation that the biscuits resemble a cobblestone street. You may also divide the cobbler into two 9-inch pie plates and take one to a friend.

Peach Filling

    8 cups canned peaches, with juice
    teaspoon ground cinnamon
    1 cup granulated sugar
    2 tablespoons cornstarch

Cobbler Crust

    2 cups all-purpose flour
    3 tablespoons granulated sugar
    2 teaspoons baking powder
    1 teaspoon salt
    cup butter, softened
    1 cup fat-free milk

    Granulated sugar for topping

1.  Preheat the oven to 350.

2.  In a 6-quart Dutch oven, simmer the peaches, cinnamon,
     sugar and cornstarch until thick. Add more cornstarch if
     needed by mixing cornstarch with a little cold water to form a
     liquid paste. Add some hot liquid to the cold cornstarch
     mixture, then pour back into peaches and stir until thickened.
     Pour into a 13 x 9 x 2-inch baking dish.

3.  Sift flour, sugar, baking powder and salt. Cut in butter. Stir
     in milk to form a thick dough.

4.  Drop large spoonfuls of dough onto the peaches. Sprinkle     
     lightly with granulated sugar.

5.  Bake in a preheated 350 oven for 30 minutes.

6.  Serve warm with vanilla ice cream.

     Makes 8 servings