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Peach cobbler with a sugar cookie twist

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By the bushel or the basket, Utah peaches are sweet, crisp and tasty. These beautiful fruits can be used in many ways, but peach cobbler is a delicious option.

Traditionally, a cobbler is a fruit or savory filling that is poured into a large baking dish or cast iron Dutch oven and topped with a cake batter, biscuit batter or dumplings. Each topping has a different texture and sweetness, and many arguments have been had over which is the best. In Utah, the cake batter variety is particularly popular, especially for use in Dutch ovens when camping or hiking.

However, my family's favorite version isn't any of the traditional ones, but is made with a few fresh peaches, sugar, spices and a tube of sugar cookie dough, whether homemade or from the store. The end result is fruity and sweet with a crust with just the right balance of crunch and chew.

Even better, the kids can help with each step from adding ingredients to the peaches to make the filling, studding the top with pieces of cookie dough and, certainly their favorite part, eating it warm with a scoop of ice cream.

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Sugar Cookie Peach Cobbler

6 medium-sized peaches, peeled, pitted and sliced (4 cups finished)

1 cup sugar

2 tablespoons lemon juice

1 - 1½ teaspoons pumpkin pie spice

2 tablespoons corn starch

1 tube refrigerated sugar cookie dough, or one batch of your favorite sugar cookie batter (2 cups dough)

In a medium bowl, combine peaches, sugar and lemon juice. Allow to sit for 15-20 minutes to bring the juices out. Add pumpkin pie spice and corn starch and mix well to combine. Pour into the bottom of a 10-inch cast iron skillet or a foil-lined 9-inch baking dish.

Remove sugar cookie dough from tube and pinch off pieces. Flatten slightly and place on top of the fruit filling. The top of the filling should be mostly covered, but pieces of dough should not overlap.

Move to a 350-degree oven and bake for 35-45 minutes until dough is golden brown and filling has thickened. Remove from heat and allow to cool. Serve warm with ice cream or whipped cream.

Jana Brown is a writer and editor, wife and mother. She is an excellent cook and adores peaches in all their forms. Catch her on Twitter @janastocks or at www.cornabys.com/blog