1 c. flour
3/4 c. sugar
1/4 c. butter
1 egg
1/4 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. milk
4 tsp. corn starch
2 1/2 lbs. fresh peaches, sliced (5 c.)

For cobbler dough, combine flour, 2 tablespoons sugar, baking powder, and salt. Cut in butter with pastry blender until mixture is coarse crumbs. Add milk and egg, stirring just to moisten. Set aside.

Filling: Combine remaining ingredients in saucepan. Cook over medium heat, stirring constantly until peaches are tender and syrup thickens, about 5 minutes. Pour into 9-inch square pan. Drop cobbler dough by spoonfuls onto hot fruit filling. Bake at 400 degrees 20 minutes or until golden brown.