A recipe for the weekend.

A recipe I brought back from California, I would never forget the fist Peach Cobbler I tasted there: a huge portion still warm, with vanilla ice cream melting on the top.... hummm... delicious....
I am doing one for the weekend, with apples too.
Have a relaxing time!

Ingredients:

Peach filling

1/2 cup sugar

1 tbsp cornstarch

1/2 tsp cinnamon

4 cups sliced fresh peeled peaches (about 6-8)

1 tsp. lemon juice

Biscuit Topping

1 cup flour

1 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp salt

3 tbsp butter

1/2 cup milk

Instructions

Preheat oven to 400 degrees.  Blend 1/2 cup sugar and the cornstarch in medium saucepan.  Stir in peaches and lemon juice.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir one minutes.  Pour into ungreased 2 quart casserole dish.  Keep fruit mixture hot in oven while preparing biscuit topping.

Measure flour, sugar, baking powder, and salt into bowl.  Add butter and milk.  Cut through butter six times (the more you mix, the tougher the biscuit topping gets too tough).  Mix until dough forms a ball.  Drop dough by six spoonfuls onto hot pie filling.  Bake 25-30 minutes or until biscuit topping is golden brown.

6 servings.