Peach Cobbler

6 cups peeled, sliced "ripe" fresh peaches (you can also use frozen)
3/4 cup brown sugar

2 tbsp corn starch

1 tsp cinnamon 

dash of nutmeg
1 tbsp fresh lemon juice
zest of one lemon
1-1/2 cups AP flour
3 tbsp sugar
2 tsp + 1/4 tsp baking powder

1/2 tsp + 1/4 tsp salt

5 tbsp firm butter
1/2 cup chopped pecans
3/4 cup milk
2 tbsp sugar, to sprinkle on top

Heat oven to 400*

In a 2 quart saucepan, mix together peaches and next 6 ingredients.  Cook over medium-high heat 4 to 5 minutes, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Pour into ungreased 2-quart casserole; keep mixture hot in oven while preparing topping.

In medium bowl, mix flour sugar, baking powder and salt.  Cut in butter, using pastry blender, until mixture looks like fine crumbs.  Mix in pecans. Stir in milk.  Drop dough by spoonfuls onto hot peach mixture.  Sprinkle 2 tablespoons sugar over dough.

Bake 25 to 30 minutes or until topping is golden brown.  Serve warm with sweetened whipped cream or vanilla ice cream.