Baked Peach Cobbler
|Peaches||8 Large, cut into thin slices to make 8 cups|
|Light brown sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Cornstarch||1 Teaspoon (scant)|
|Ground cinnamon||1 1⁄2 Teaspoon, divided|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
1. Heat oven to 425°. Butter a 2-quart casserole. Combine peaches, brown sugar, lemon juice, vanilla extract, cornstarch, nutmeg, and 1/2 teaspoon cinnamon in a small bowl. Transfer peaches (along with juices in the bowl) to a 9- x 13-inch baking dish and bake for 10 minutes.
2. While peaches are baking, whisk together flour, sugar, 1 teaspoon cinnamon, baking powder, and salt in a medium bowl. Add cream slowly, while constantly stirring biscuit mixture with spoon. Once combined, beat gently just until batter is smooth. Put spoonfuls of batter on top of hot peach mixture, creating a dumpling effect.
3. Bake until biscuits are golden brown, about 20 minutes. It's a good idea to start checking at about 15 minutes, though.