Ingredients
5 c ripe juicy peaches ,sliced
1 c sugar
1 Tbsp corn starch
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
2 Tbsp butter
BISCUIT TOP
1 1/4 c all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
4 Tbsp butter
1/2 c milk
Directions
Test Kitchen Tips: When blanching the peaches, cutting an X on the bottom helps make peeling easier. Also, after removing peaches from boiling water, dunk them in ice water to prevent cooking.
1. Preheat oven to 425* F. Peel peaches by dipping them in boiling water for about 1 minute.
2. Slip the skins off and slice the peaches into wedges, discarding pits.
3. Place peaches in a 9″ or 10″ baking dish or casserole dish.
4. In a small bowl, mix sugar, corn starch, vanilla, and cinnamon with a fork.
5. Sprinkle the sugar mixture over the peaches and dot with butter.
6. For the topping, mix together flour, salt, and baking powder. Cut in butter using a pastry blender or two knives.
7. Stir in milk, all at once, stirring with a fork until the dough clings together.
8. Pat or roll out dough to 1/4″ thick to the shape of the dish.
Homemade Peach Cobbler
10. Then reduce to 325* F. Bake for an additional 15 minutes or until the peaches are done and the top is golden.
9. Place over peaches. Crimp and flute edge to seal. Cut a steam vent in the center. Bake at 425* F for 20 minutes.
10. Then reduce to 325* F. Bake for an additional 15 minutes or until the peaches are done and the top is golden.