I prefer a pastry top to the cobbler instead of the traditional sweet biscuit topping, so I used the recipe for a single pie crust and rolled it out to fit the top of this Corningware dish.
If you want the biscuit-type topping, the recipe is listed after the main recipe.
2 1/4 pounds (4 large) fresh peaches pitted, peeled and sliced.
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons corn starch
Preheat oven to 425°F.
Mix all dry ingredients in a bowl, then add peaches and toss well.
Pour mixture into a casserole dish (9½ x 7½ x 2½)
Place pastry over top. Cut slits in top for steam to escape.
Bake until topping is golden, about 30 minutes.
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Sweet Biscuit Topping (use instead of the pastry topping, if desired)
1 cup all purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
1/4 cup boiling water
Combine all dry ingredients in a bowl.
Cut in the butter with a pastry blender, the stir in water until just combined.
Bake the peaches in the oven for 10 minutes BEFORE you add this topping.
Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle top with a mixture of sugar and cinnamon (3 tablespoons white sugar and 1 teaspoon cinnamon).
Return to oven and bake 30 minutes, or until top is golden brown.