We've been getting some wonderful organic peaches from a "local" grocery store - I put local in quotes since we have to travel about 30 minutes to get organic produce that we don't grow ourselves. Anyway...the peaches have been delicious and we turned some of them into this summer evening, company dessert. I served it with vanilla frozen yogurt and it was well appreciated!Ingredients:
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
4 cups fresh peaches - peeled,and sliced
1 teaspoon lemon juice
1 cup all-purpose flour, or whole wheat pastry flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
3 tablespoons butter, or butter-flavored shortening
1/2 cup milk
raw or decorative sugar for the top (optional)
Spray a 1 1/2 quart baking dish , or an 8x8 baking dish with non-stick spray. Heat oven to 400 degrees. Mix sugar, cornstarch, lemon juice and cinnamon in a heavy saucepan. Add peaches, stir well, and heat filling until the peaches reach a boil, stirring often. Gently boil for about one minute, or until the mixture begins to thicken a little. Keep hot until the biscuit topping is ready.
Mix flour, sugar, baking powder, salt, and nutmeg together. With a pastry blender or two forks, work the butter or shortening into the flour mixture, until it's a crumbly texture. Add the milk and fold together just until the flour is all moistened. Drop the biscuit mixture on top of the hot filling - about six equal mounds of dough. Sprinkle the raw sugar on top of the biscuits (to give extra sheen and taste), then bake for 20-25 minutes, or until the biscuits are lightly browned and the filling is bubbling. Makes 6 servings, unless you're greedy!
