Fresh Peach Cobbler

6 cups fresh or frozen peeled, sliced peaches (about 6 medium)
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon cinnamon
1 1/2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon lite salt (optional)
1/3 cup liquid Butter Buds
1/3 cup skim milk
1 Egg Beater, beaten
1/4 cup water

Heat oven to 350°.

In a 3 quart saucepan, combine peaches, brown sugar, cornstarch, lemon juice, cinnamon. Bring to a boil, stirring constantly. Boil and stir one minute. Pour mixture into 1.5 quart casserole that has been sprayed with a non-fat cooking spray.

Combine dry ingredients. Stir in liquid Butter Buds with a fork until moistened and it resembles coarse crumbs. Add skim milk, water, and Egg Beater mixing just until dry ingredients are moistened. Drop by scant 1/4 cupfuls over the hot filling.

Bake 30-35 minutes or until topping is light brown.

Serve with Cool Whip on top or non-fat frozen yogurt or ice cream.