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Old-Fashioned Peach Cobbler
June 26, 2008

I've made this cobbler a few times. It's awesome! Some reviewers have mentioned a problem with excess juice. Juice will happen with perfectly tree ripened, melt in your mouth sweet peaches. Those kind of peaches are best eaten fresh, sliced, with a splash of cream, or vanilla ice cream, drizzled with Frangelico. For a cobbler, use those rock hard peaches from the grocery store. They won't be too juicy, once baked. Use a potato peeler to remove the skins. It is harder to remove the pit from the rock hard peaches. Slice the peeled peach, then break slices away from the pit. Keep slices fairly large. Peaches vary in size. Use enough peach slices to fill your dish about one and a quarter inches deep. I've made this in a 9" x 9" glass casserole and in a 9" x 13" glass baking dish. For the 9" x 13", increase the biscuit topping quantities by 50%. I like adding a teaspoon of vanilla, and some nutmeg to the peach mixture. Cinnamon, ginger, or cardamom would also work well.

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