Peach Cobbler

Peaches grow fairly close to here (though south of here, since peach trees die in our winters), so during peach season we can get some pretty good peaches.  I like to make peach baked goods, but they are usually met with a lukewarm reception in my house.  I decided to make peach cobbler anyway and actually, it seemed to be unanimously enjoyed. So even people who don't like peaches apparently will eat this cobbler.  If you have never peeled peaches, there is an easy way that I learned as a child.  Dropping the whole peaches into boiling water for 1 minute, then removing and cooling allows the peels to slide off easily.  It works best with peaches that are a little firm, which these were.

Serves 6

1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
3 tablespoons butter
1/4 cup buttermilk
1 egg
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Dash ground cloves
5 peaches, peeled, pitted and sliced (about 4 cups)
Vanilla ice cream or Cool Whip, optional, for serving

1. In mixing bowl mix together flour, 2 tablespoons sugar, baking powder, and cinnamon.  Cut in butter with a pastry blender or rub between fingers until mixture resembles course crumbs.  Set aside.
2. In measuring cup, combine buttermilk and egg.  Beat until combined.  Set aside.
3. In medium saucepan, combine 1/2 cup sugar and cornstarch.  Mix in water, cinnamon, ginger, and cloves.  Place peaches in saucepan with sugar mixture and toss to coat.  Place saucepan over medium high heat.  Stir and cook until thickened and bubbly.  Pour peach mixture into greased 2 quart casserole and set aside.
4. Pour buttermilk egg mixture into flour mixture in mixing bowl.  Stir until combined.  Drop spoonfuls of batter over hot fruit filling in casserole.
5. Bake cobbler at 400 degrees for 20-25 minutes.  The cobbler is done when topping is browned, filling is bubbly, and a toothpick inserted into the center of the topping comes out clean.
6. Cobbler can be served warm or cold.  It is good alone, with Cool Whip, or with vanilla ice cream.  Cobbler can be stored in refrigerator for up to 3 days.