Traditional Peach Cobbler

• 1 c. sugar
• 3 tbsp. cornstarch
• 8 c. peaches
• 1 c. white wine
• 1 cinnamon stick
• 1/4 tsp. almond extract
• of 1 lemon
• 2 c. flour
• 1/2 c. sugar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 6 tbsp. butter
• 1 c. buttermilk

1. In a large bowl, mix 1 cup sugar with the cornstarch.
2. Stir in peaches and wine (or juice).
3. Cover and refrigerate at least 30 minutes.
4. Drain the peaches in a colander set over a bowl.
5. Measure out 3 cups of the drained juices (puree extra peaches in a blender if you need more liquid to get to 3 cups).
6. Place liquid in a saucepan and bring to a boil; simmer with the cinnamon stick over medium heat until thickened.
7. Discard cinnamon stick and add almond extract.
8. Place drained peaches in a 9 x 13 baking pan; pour the hot liquid over them and sprinkle with lemon zest.
9. To make topping, preheat oven to 425 degrees F and line a cookie sheet with parchment paper.
10. Whisk together flour, 6 Tbsp.
11. sugar, baking powder, baking soda and salt.
12. Cut in the butter with two knives used scissor-fashion until the mixture resembles coarse crumbs.
13. Pour in buttermilk and stir until dough is just mixed.
14. Spoon 12 biscuits onto the cookie sheet at least 11/2 inches apart.
15. Sprinkle the remaining 2 Tbsp.
16. sugar over biscuits; bake 15 minutes, or until lightly browned.
17. Arrange the hot biscuits over the warm peaches and bake until filling is bubbling and biscuits are golden brown, about 10 minutes.
18. Serve warm with ice cream or whipped cream.

sugar, cornstarch, peaches, white wine, cinnamon, almond extract, lemon, flour, sugar, baking powder, baking soda, salt, butter, buttermilk

Taken from www.delish.com/recipefinder/traditional-peach-cobbler (may not work)