Peach Cobbler

3/4 cup packed brown sugar
1-1/2 tablespoons cornstarch
1/2 cup water
1 teaspoon vanilla
4 cups peeled and sliced fresh peaches
1 tablespoon lemon juice
1 tablespoon butter
1 cup flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoons salt
1/4 cup butter
1 egg, slightly beaten
1/4 cup milk

• For filling: Combine brown sugar and cornstarch in a large saucepan. Stir in water. Cook and stir until thickened and bubbly. Add vanilla. Stir in peaches, lemon juice and 1 tablespoon butter. Heat through and keep warm while preparing topping.
• For topping: Stir together flour, sugar, baking powder, and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. In a separate bowl combine egg and milk. Add all at once to flour mixture; stirring just to moisten.
  
• Turn hot filling into a greased 2-quart casserole. Immediately spoon on topping in 6 mounds.
• Bake at 400 for 20 minutes.
• Makes 6 servings. Best served warm with ice-cream on top.