4 cups fresh peaches, peeled, cored and sliced
1/2 cup brown sugar
4 teaspoons cornstarch
1/4 teaspoon nutmeg
1/2 cup water
1 tablespoon lemon juice
1 tablespoon butter
Topping:
1 cup flour
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1 egg
1/4 cup milk
sugar for garnishing
Preheat oven to 400 degrees. In medium saucepan, combine brown sugar, cornstarch and nutmeg. Add water to mixture and cook till sauce thickens. Add peaches, lemon juice and butter to sauce.
In medium bowl, sift together flour, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Add egg and milk to flour mixture and still until moist.
Pour hot fruit mixture into a greased square baking dish. Spoon biscuit topping over fruit by small mounds. Sprinkle with coarse sugar. Bake for 20-30 minutes until topping is cooked through. Serve warm with ice cream. [Recipe may be doubled to serve a large crowd.]
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