Peach Cobbler

Peach Cobbler
adapted from The Foster's Market Cookbook

Ingredients:
FILLING
4 cups peach slices
1/2 cup sugar, or Splenda
1 1/2 tablespoons all-purpose flour
1 lemon, juiced and zest
CRUST
6 tablespoons unsalted butter, melted
1 1/4 cups all-purpose flour
5 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 ounces buttermilk

Directions:
1. Toss the peaches, sugar, flour, lemon zest and juice in a bowl until the fruit is lightly coated and well mixed. Set aside or refrigerate up to 4 hours until ready to use.
2. Grease an 8-inch round cake pan with 1 tablespoon of butter. Pour in the peach mixture and set aside.
3. Mix together the flour, 4 tablespoons sugar, baking powder, baking soda, and salt in a bowl and stir to blend.
4. Combine the buttermilk and 4 tablespoons butter in a separate bowl.
5. Slowly add the buttermilk mixture to the flour mixture and stir to form a soft dough. With lightly floured hands, turn the dough out onto a lightly floured board and roll into an 8-inch round, about 1/4-inch thick.
6. You may make a lattice topping or just lay the crust over the peaches and cut slits in the crust. Brush the top with the remaining 1 tablespoon butter and remaining 1 tablespoon sugar. Bake 40-45 minutes until the crust is brown and the filling is bubbling.