Summer Peach Cobbler
|For peach filling|
|Ripe peaches||18 Medium, peeled and sliced|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|For lemon biscuits|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Granulated sugar||3 2⁄3 Ounce (1/2 cup plus 1 teaspoon)|
|Cold margarine/Butter||4 Tablespoon, cut up|
|Half and half/Light cream||11 3⁄5 Tablespoon (2/3 cup plus 1 tablespoon)|
Prepare Peach Filling: Preheat oven to 425°F.
In 8 quart Dutch oven, combine peaches, granulated sugar, brown sugar, cornstarch, and lemon juice.
Heat to boiling over medium heat, stirring occasionally; boil 1 minute.
Spoon hot peach mixture into 13" by 9" glass baking dish.
Place sheet of foil under baking dish and crimp edges to catch any drips during baking.
Bake 10 minutes.
Meanwhile, prepare Lemon Biscuits: In medium bowl, combine flour, baking powder, lemon peel, salt, and 1/2 cup granulated sugar.
With pastry blender or two knives used scissor fashion, cut in margarine or butter until mixture resembles coarse crumbs.
Stir 2/3 cup half and half into flour mixture just until ingredients are blended and mixture forms soft dough that leaves side of bowl.
Turn dough onto lightly floured surface.
With lightly floured hands, pat dough into a 10" by 6" rectangle.
With floured knife, cut rectangle lengthwise in half, then cut each half crosswise into 6 pieces.
Remove baking dish from oven.
Place biscuits on top of hot fruit filling.
Brush biscuits with remaining 1 tablespoon half and half and sprinkle with remaining 1 teaspoon granulated sugar.
Return cobbler to oven and bake 35 minutes longer or until filling is hot and bubbly and biscuits are golden brown.
Cool cobbler on wire rack about 1 hour to serve warm or cool completely to serve cold later.
Reheat if desired.