Now, finally, a cobbler that I can get behind...

I have never liked cobbler-of any kind.

No peach, no apple, no blueberry--and no cherry--YUCK!

Cobbler was wet, gooey biscuit dough on top of

mushy fruit--and I was supposed to pretend

to like it. As a kid, I didn'tknow that there was the

option of saying, "No, thank you".

If my dear Mother went to the trouble of making a homemade

dessert, I was going to act like I appreciated it, dammit!

And then yesterday, I had a cobbler epiphany:

the filling was delicious, the juices were sweet-yet a bit tart

and the crust....oh, my...that topping was crunchy

like a cookie in parts and soft like cake in others...

I have been converted!

I think I got the recipe from one of my favorite blogs,

A Southern Plate

but I could be mistaken--the recipe was scribbled

on a pad that I keep next to the computer just in case

I feel the need to jot something down.

I made it for just the three of us, so I halved the recipe.

Here it is:

you know what? Now that I look at this recipe--I didn't follow it quite right--

maybe that's why it was so good--I'll tell the way it is supposed to be done

and then what I did by accident!

Peach Cobbler

1. 
   
   3-4 cups of sliced peaches


2. 
   
   2 cups of sugar


3. 
   
   1 stick of butter (oh yeah!)


4. 
   
   3/4 C flour


5. 
   
   2 t. baking powder


6. 
   
   1/4 t. salt


7. 
   
   3/4 C. milk

Mix peaches with 1/2 of sugar (this is the step I missed!). Let sit.

Melt the butter in a 13 x 9 in. pan. Meanwhile, combine sugar, flour, baking powder, milk and salt. (I used all 2 cups of sugar here which probably explains the cookie-like texture)

Pour batter over melted butter--do not stir. Spoon peaches on top (I used peaches that I had frozen last summer--the whole reason for making this was to use up those peaches)

Bake at 325 degrees for 1 hour--put a cookie sheet under it for goodness sakes--mine poofed up and looked like a pan full of bubbles-then it relaxed, fell and started to brown. You may need more time. I cooked mine until it was nice and browned on top.

Serve with vanilla ice cream, of course! And use a spoon so that you don't miss any of that juice!

Go in peace!