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Recipe courtesy of Gina Neely and Pat Neely

Peach Cobbler

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 8 to 10 servings
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10 ripe peaches

3 tablespoons almond liqueur

1 teaspoon nutmeg

2 cups brown sugar

1/2 cup granulated sugar

3 tablespoons corn starch

Biscuit Dough:

2 cups flour

1/4 cup granulated sugar, plus 1 1/2 tablespoons for the top

1/2 teaspoon salt

2 teaspoons baking powder

1 stick butter, cubed and chilled

3/4 cup buttermilk

1 egg white, for washing


  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, combine the peaches, liqueur, nutmeg, brown sugar, granulated sugar and corn starch. Mix together. Pour mixture into a 13-inch-by-9-inch casserole dish
  3. Combine the flour, sugar, salt, and baking powder in a large bowl and mix. Cut in the butter with a fork until the dough resembles sand. Slowly add the buttermilk until the dough comes together. You may not need all of the buttermilk.
  4. Place the dough on a floured surface and knead it into a 13-inch-by-9-inch rectangle about 1/2-inch thick and place over the peach filling. Use egg white as a wash, brushing on top of dough. Sprinkle the 11/2-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes.