Peach Cobbler

Cobbler

 * 9 ripe medium peaches (3 pounds)
 * 2 tbsp fresh lemon juice
 * ½ cup plus 2 tsp. sugar
 * ¼ tsp grated nutmeg

Topping

 * 1⅓ cups all-purpose flour
 * 3 tbsp granulated sugar
 * 1 ½ tsp baking powder
 * ½ tsp baking soda
 * ½ stick (¼ cup) cold butter or margarine, cut into small pieces
 * ⅔ cup buttermilk or plain low-fat yogurt

Directions

 * 1) Preheat oven to 400°F.
 * 2) Peel peaches by immersing them in boiling water for 1 minute.
 * 3) Remove with slotted spoon.
 * 4) Cool peaches under cold running water, then slip off skins.
 * 5) 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).
 * 6) Toss peaches with lemon juice and ½ cup sugar.
 * 7) Cover fruit with foil, and bake until peaches are hot and juices bubble, about 15 minutes.

Topping

 * 1) In large bowl, mix flour, sugar, baking powder and baking soda.
 * 2) Cut in butter with two knives or pastry blender until mixture resembles small peas.
 * 3) Pour buttermilk over top.
 * 4) Toss with fork until mixture clumps together.
 * 5) Using two spoons, drop heaping tablespoonfuls of dough evenly spaced over peaches.
 * 6) In small cup, mix remaining 2 tsp sugar and nutmeg.
 * 7) Sprinkle over biscuits.
 * 8) Bake until biscuits are golden brown and a toothpick inserted into them comes out clean, about 30 minutes.
 * 9) Remove cobbler to wire rack to cool slightly before serving.