Peach Cobbler With Cornmeal Biscuits

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Fruit Mixture

2 tablespoons softened butter

6 large (8-9 ounces each), ripe freestone peaches, peeled, pitted and cut into 1/2-inch slices (about 7 cups)

1/3 to 1/2 cup sugar

3 tablespoons finely chopped crystallized ginger

2 teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla

1/4 teaspoon freshly grated nutmeg

1 tablespoon cornstarch

Biscuit Dough

1 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup yellow cornmeal

6 ounces unsalted butter, at room temperature

3 tablespoons sugar

1 large egg

6 tablespoons milk mixed with 1/2 teaspoon vanilla

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