|Peeled and sliced ripe peaches||1 Pound (3 Cups, Fresh Ones)|
|Vegetable cooking spray||1|
|Sugar||3 Tablespoon (Divided)|
|Ground cinnamon||1⁄8 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Margarine stick||2 Tablespoon, cut into small pieces and chilled|
|Skim milk||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Peach nectar||1⁄4 Cup (4 tbs)|
|Margarine||1 Tablespoon, melted|
Arrange peaches in a 1-quart baking dish coated with cooking spray.
Sprinkle with 2 tablespoons sugar and cinnamon; set aside.
Combine flour, remaining 1 tablespoon sugar, baking powder, and salt in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
Add milk, stirring until dry ingredients are moistened.
Turn dough onto a lightly floured surface; knead lightly 2 to 3 times.
Roll dough to a 1/4-inch thickness; cut with a 2 1/2-inch biscuit cutter.
Arrange pastry on top of peach mixture.
Bake at 425° for 20 minutes.
Combine nectar and 1 tablespoon melted margarine in a saucepan; bring to boil.
Pour over cobbler.
Bake an additional 10 minutes.