PEACH COBBLER WITH BISCUIT TOPPING
1 C. sugar
2 T. cornstarch
1/2 tsp. cinnamon
1 C. water
2 T. butter or margarine
5 C. sliced pared fresh peaches
Preheat oven to 450ºF. Blend sugar, cornstarch and cinnamon in a 2-quart saucepan. Add water. Bring to a boil. Stirring constantly. Remove from heat; add butter and peaches. Pour into a shallow baking dish.
Biscuit Topping
1 1/2 C. biscuit mix
4 T. sugar
2/3 C. light cream
2 T. grated lemon peel
Combine biscuit mix and 2 tablespoons of the sugar. Blend in cream with a fork. Drop dough in 6 mounds around edge of baking dish. Combine remaining 2 tablespoons sugar and lemon peel; sprinkle on dough. Bake 25 minutes or until peaches are tender and biscuits golden brown. Serve warm with whipped cream or plain.
PEACHES AND CREAM COBBLER
Peach Filling
3 C. fresh peaches that have been blanched*, peeled and cut up into slices
1 C. sugar
1/4 C. cornstarch
1 T. cinnamon
1 1/2 tsp. ground nutmeg
3/4 tsp. ground cloves
3/4 C. boiling water
Cream Cheese
2 (3 oz.) pkg. cream cheese, softened
2 eggs
1 1/2 tsp. vanilla extract
1/4 C. sugar
Cobbler Crust
3 T. butter
1 C. sugar
2 C. all-purpose flour
1 T. baking powder
1/4 tsp. salt
1 C. milk
Spray a 9 x 13-inch baking dish well with nonstick spray. Preheat oven to 350 degrees.
For Peach Filling: Spread peaches over bottom of baking dish. In a medium size bowl, combine together the sugar, cornstarch, cinnamon, nutmeg and cloves. Pour the boiling water a little at a time into the sugar mixture, while stirring the well the entire time. Be sure it is all well mixed. When mixed, pour it over all the peaches.
For Cream Cheese filling: Mix all of the cream cheese filling ingredients together well with electric mixer. Pour the cream cheese filling over the peaches and spread it evenly over all.
For Cobbler Crust: Combine the sugar and butter and cream together. Slowly add the flour, baking powder, salt and milk, mixing well to combine all together. Pour this over the cream cheese mixture, spreading all over the top. Bake about 40 minutes at 350 degrees or until the top is light golden brown. Let rest for 20 minutes after taking out of oven to let the peaches and cream cheese set up.
* To blanch peaches, dip in boiling water for several minutes. Take out of the water and rinse in cold water immediately. Peel the skin off and slice peaches up.
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