Peach Cobbler: Healthy Breakfast or Delicious Dessert

This is my family's favorite cobbler recipe, and with peaches now in season here in the Northeast, I will be making this at least once a week.  We love this as dessert with a scoop of vanilla bean ice cream, but I have also been known to serve it up for breakfast since it's more healthy than many of the commercial breakfast items found in the supermarket.

Peach Cobbler

Filling:

1/2 cup packed brown sugar

4 tsp. cornstarch

1/4 tsp. ground nutmeg

1/2 cup water

4 cups peeled and sliced fresh peaches (about 8-9 medium sized peaches)

1 Tbsp. butter

1 Tbsp. lemon juice

In a saucepan, combine the brown sugar, cornstarch, and nutmeg.  Add 1/2 cup of water.  Cook and stir on medium heat until thickened and bubbly (about 5-10 minutes.)  Add the sliced peaches, lemon juice, and butter.  Heat until warm.  Place on a warming burner or on very low heat.

Biscuit Topper:

1/2 cup unbleached white flour

1/2 cup whole wheat flour

2 Tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup softened butter

1 slightly beaten egg

1/4 cup milk

Stir together the flour, sugar, baking powder, and salt.  Cut in the butter until the mixture is slightly crumbly.  Combine the egg and milk and beat gently with a fork.  Add all at once to dry ingredients and stir.

Put the hot peach mixture in a Pyrex baking dish or 1 1/2 quart casserole.  Scoop the biscuit topper in mounds on top.  Bake at 400 degrees for about 25 minutes.  Can serve with ice cream or whipped cream, or just eat plain.  This feeds our family of 7 with no leftovers and the children are begging for the "scrapings."