Peach Cobbler

Fresh Peach Cobbler
4 c. peaches
3/4 c. sugar
2 T. cornstarch
1 T. fresh lemon juice
1-1/2 t. grated lemon peel
½ t. cinnamon
¼ t. nutmeg
3 T. chilled butter, chopped

½ c. flour
¼ c. sugar
1-1/2 t. baking powder
½ t. salt
2 T. chilled butter, chopped
½ c. whipping cream
1 T. melted butter
2 T. sugar

For the filling, combine the peaches, sugar, cornstarch, lemon juice, lemon peel, cinnamon, and nutmeg in bowl and mix well. Spoon into a buttered 9-inch baking dish and dot with butter.

For the pastry, mix the flour, ¼ sugar, baking powder, and salt in bowl. Cut in the chilled butter with a pastry blender until the mixture has the texture of coarse cornmeal. Stir in whipping cream to form a soft dough.

Roll dough to a 6″ x 6″ square on a lightly floured surface. Cut into 2-inch squares or desired shapes with a 2″ cutter. Arrange over the peach filling. Brush with melted butter and sprinkle with 2 T. sugar. Bake at 400 degrees for 30 minutes or until pastry is puffed and golden brown. Cool slightly. Serve with whipping cream or vanilla ice cream.

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