6 lg. fresh peaches
1 tbsp. lemon juice
1/4 c. firmly packed brown sugar
2 tbsp. cornstarch
1/2 c. water

TOPPING:

1/2 c. sugar (save 1 tsp. to sprinkle on top)
1/2 c. unsifted flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. soft butter
1 lg. egg

Heat oven to 400 degrees.

Lightly grease a 2 quart casserole. Peel and slice fresh peaches. Place in casserole. Stir in lemon juice.

In 1 quart saucepan, stir together brown sugar and corn starch. Gradually add water stirring until cornstarch is dissolved. Cook over medium heat until sauce has thickened, about 5 minutes. Pour sauce over peaches in casserole.

To prepare topping: In a medium size bowl stir together sugar, flour, baking powder and salt. With a wooden spoon stir in butter and egg until soft dough is formed. Drop by spoonfuls onto peach mixture. Do not spread. Topping will spread as it bakes. Sprinkle teaspoon of sugar on top.

Bake cobbler 40 to 45 minutes until golden brown and filling is bubbling. Cool slightly. Serve warm. Sprinkle with additional sugar, if desired.