PEACH COBBLER II (Fresh Peaches 3)

By Nana_CAM

Ingredients

• 9 fresh peaches
• 2 tablespoons fresh lemon juice
• 1/2 cup white sugar
• 1 1/3 cups all-purpose flour
• 3 tablespoons white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup butter, chilled
• 2/3 cup buttermilk
• 2 teaspoons white sugar
• 1/4 teaspoon freshly grated nutmeg

Preparation

Step 1

Preheat oven to 400 degrees F.

Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.

Bake 15 minutes, or until the peaches are hot and bubbly.

Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles smalls peas. Pour buttemilk over top, and toss with a fork until the moxture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.

Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.