Texas Peach Cobbler, From Cooking Light Magazine

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Dine & Dish
Nutrition per serving    (USDA % daily values)
CAL
384
FAT
69%
CHOL
12%
SOD
80%

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Ingredients for 8 servings

4 cups sliced peeled ripe peaches (about 2 pounds)

2 tablespoons granulated sugar

1 teaspoon fresh lemon juice

1/4 teaspoon vanilla extract

6 tablespoons butter

1 1/4 cups all-purpose flour (about 5 1/2 ounces)

3/4 cup granulated sugar

2 teaspoons baking powder

1/8 teaspoon salt

Dash of ground cinnamon

1 cup 1% low-fat milk

1/2 teaspoon vanilla extract

1 tablespoon turbinado sugar

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