SWEET GEORGIA PEACH COBBLER

FOR THE FILLING:
5 cups peeled, sliced peaches (about 2 1/2 pounds)
1 1/2 tablespoons cornstarch
3 tablespoons light brown sugar
3 tablespoons white sugar
1 tablespoon lime juice
1 teaspoon grated lime zest
2 teaspoons ground cinnamon
2 tablespoons minced candied ginger
FOR THE TOPPING:
6 ounces (1 1/2 sticks) unsalted butter
1/2 cup light brown sugar
1/4 cup white sugar
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
1/4 to 1/2 cup water
FOR THE GLAZE:
1/4 cup buttermilk or cream
1 egg yolk

Heat the oven to 400 degrees F.

TO PREPARE THE FILLING:
Combine the peaches, cornstarch, brown and white sugars, lime juice and zest, cinnamon and ginger, folding gently. Transfer to an ovenproof baking dish.

TO PREPARE THE TOPPING:
Blend the butter and sugars until soft and creamy.

Combine the flour, baking powder and salt and blend into the butter mixture. Stir in the pecans. Add water as needed to form a crumbly dough. Drop the dough, by spoonfuls, to cover the fruit filling.

TO PREPARE THE GLAZE:
Whip the buttermilk or cream with the egg yolk and brush the dough lightly to glaze.

Bake until golden, 35 to 40 minutes.

Makes 6 servings
Source: Summer American Style by chef Walter Scheib for Whole Foods markets