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Sweet juicy peaches are perfect for this dessert. Select fruit that is unblemished and yields to gentle pressure when squeezed. Sweetness does not increase after picking, so be selective. To vary the peach cobbler filling, add some blueberries, strawberries or sliced plums. See also 4 Summer-Ready Superfood Juice Recipes
- Preheat oven to 400°F.
- Peel peaches by immersing them in boiling water for 1 minute. Remove with slotted spoon.
- Cool peaches under cold running water, then slip off skins.
- Slice peaches into wedges directly into a 2-inch-deep, 2-quart baking dish or deep 10-inch pie plate (give knife a twist to release slices).
- Toss peaches with lemon juice and ½ cup sugar.
- Cover fruit with foil, and bake until peaches are hot and juices bubble, about 15 minutes.
- To make topping, in large bowl, mix flour, sugar, baking powder and baking soda. Cut in butter with two knives or pastry blender until mixture resembles small peas.
- Pour buttermilk over top. Toss with fork until mixture clumps together.
- Using two spoons, drop heaping tablespoonfuls of dough evenly spaced over peaches.
- In small cup, mix remaining 2 tsp. sugar and nutmeg. Sprinkle over biscuits.
- Bake until biscuits are golden brown and a toothpick inserted into them comes out clean, about 30 minutes.
- Remove cobbler to wire rack to cool slightly before serving.
- Serving Size 8 Servings
- Calories 360
- Carbohydrate Content 29 g
- Cholesterol Content 15 mg
- Fat Content 24 g
- Fiber Content 3 g
- Protein Content 10 g
- Saturated Fat Content 8 g
- Sodium Content 320 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g