Today: Great Graters -- Peach Cobbler With Fresh Ginger And Nutmeg

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

Peach Cobbler with Fresh Ginger and Nutmeg

6 servings

Peach filling:

6 cups peeled, pitted and sliced peaches, defrosted if frozen (two 1-pound bags)

1 tablespoon lemon juice

3/4 cup granulated sugar

1 tablespoon plus 1 teaspoon cornstarch

1/2 teaspoon grated fresh nutmeg

1-inch piece fresh gingerroot, peeled and grated

1 tablespoon cold butter, cut into pieces

Dough:

1 cup flour

1 tablespoon granulated sugar

1/4 teaspoon salt

1 3/4 teaspoons baking powder

1/4 teaspoon grated fresh nutmeg

1/4 teaspoon ground ginger

3 tablespoons softened butter

1/2 cup milk

Whipped cream:

3/4 cup whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1/8 teaspoon grated fresh nutmeg

1. Lightly butter a baking dish or spray with cooking spray. Preheat oven to 350 degrees. Place a baking sheet on middle oven rack.

2. To prepare the peach filling: Combine the peaches, lemon juice, sugar, cornstarch, nutmeg and ginger in a bowl and set aside 15 minutes, stirring occasionally. Transfer to the prepared baking dish and dot with butter.

3. To prepare the dough: Combine the flour, sugar, salt, baking powder, nutmeg and ginger. Cut in the butter until coarse crumbs are formed. Add milk all at once and mix just until a dough is formed. Drop by tablespoons on top of the peaches. The dough will not cover the fruit.

4. Place dish on baking sheet in oven and bake 45 minutes, or until the dough is golden and the fruit is bubbly. Place on a rack to cool slightly.

5. Whip the cream with the powdered sugar, vanilla and nutmeg to soft peaks. Serve the cobbler warm with the cream on top.

Data per serving Calories 448 Protein 4.73g Fat 20.09g Carbohydrates 65.60g Sodium 349mg Saturated fat 12.34g Monounsaturated fat 5.74g Polyunsaturated fat 0.88g Cholesterol 65.50mg