This is a light version of the classic summer cobbler. You can mix blackberries and raspberries in with the peaches for a variation on this dish.

Serves 8

Ingredients:

Filling:

• 6 cups fresh peaches
• 1/3 cup granulated sugar
• 1 Tbsp fresh lemon juice
• 2 Tbsp cornstarch

Topping:

• 1 1/3 cups all purpose flour
• 2 Tbsp light brown sugar
• ¾ tsp baking powder
• ¼ tsp salt
• ¼ tsp baking soda
• 5 Tbsp cold unsalted butter, cut into small pieces
• 1 cup sour cream
• 1/4 cup milk
• 1 tsp turbinado sugar

Directions:

Preheat oven to 350 degrees. To prepare filling, combine first 4 ingredients in a 11 x 7-inch baking dish. To prepare the topping, combine flour, brown sugar, baking powder, salt and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough. Drop dough by spoonfuls on to peach filling to form 8 dumplings. Brush dumplings with milk; sprinkle each with turbinado sugar. Place baking dish on cookie sheet. Bake at 350 degrees for 50 minutes or until filling is bubbly and dumplings are lightly browned.