Peach Cobbler
rec.food.recipes/Fred Towner (1999)
Makes 8 Servings

This has been one of the oldest standbys for dessert that any diner that I have eaten in has. It keeps well and doesn't have to be displayed like pies.

FILLING:
1/2 cup brown sugar, firmly packed
1 tbsp corn starch
20 oz frozen peach slices, thawed (1 package)
1 tbsp freshly squeezed lemon juice

TOPPING:
1 cup unbleached flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter or regular margarine
1/2 cup milk
1/4 tsp freshly grated nutmeg
heavy cream (optional)

In a 2-quart saucepan, combine the brown sugar, cornstarch and 1/2 cup of water. Bring to a boil over medium heat, stirring constantly. Remove from the heat and stir in the peaches and lemon juice. Spoon the mixture into a 1 1/2 quart round baking dish. Heat the oven to 350 degrees F.

In a medium-size bowl, combine the flour, sugar, baking powder, and salt then cut in the butter until the mixture resembles coarse crumbs; stir in the milk until everything is well blended. Spread the dough over the peach mixture in the baking dish and sprinkle with the nutmeg. Bake for 30 to 35 minutes or until golden. Serve with heavy cream, if desired.