Peach Cobbler (p2)

I adapted this recipe from the June 07 issue of Everyday Food Magazine (page 150).
Peach Cobbler (p2)

Serves 3 (6oz custard cups)
Filling:
1/4 splenda (a bit more depending on how sweet your peaches are)
1/2 TAB cornstarch
peaches (I used a 16 oz bag of frozen sliced peaches, thawed)
a splash of lemon juice
cinnamon and nutmeg with a tiny pinch of cloves, to taste

Preheat oven to 350. In a large bowl, whisk together splenda and cornstarch. Cut peach slices in half for bite size pieces. Add peaches, a dash of lemon juice and spices. Divide filling evenly among three 6-oz custard cups and place on a baking sheet or pie plate.

Topping:
1/2 c ww flour
1 1/2 TAB splenda
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 1/2 TAB butter (I used "I can't believe its not butter")
1/3 low fat buttermilk (I made my own with skim milk and a little lemon juice)

In a small bowl wisk together flour, sugar, baking powder, baking soda and salt. using a pasty blender, folk or your fingers blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. drop dough onto the peaches and sprinkle dough with splenda and a little cinnamon. Bake until fruit is bubbling and biscuit tipping is golden brown - about 30 to 35 mins. Let cook about 10 mins and serve warm.