A Great Peach Cobbler

I just heard the other day that this is the "height" of peach season, so what a great time for a great peach cobbler. I got this recipe from a friend's mom while living in the Middle East. Since our fruit there was so fresh this cobbler never failed. And it's really easy. I made it with raspberries and blueberries for the 4th of July. And of course, you have to serve it with vanilla ice cream.

Hill Country Peach Cobbler
Serves 6-8

1/2 cup (1 stick) unsalted butter 1 cup sugar
1 cup all purpose flour 1 tablespoon baking powder
3/4 cup milk (low-fat works) 3 cups sliced fresh peaches, peels left on
1/2 cup firmly packed golden brown sugar

Preheat over to 350 degrees. Melt the butter in a medium saute pan set over medium-high heat until it bubbles and turns a nut brown color. Watch the butter closely, as it can go from browned to burned in a few seconds. Pour the butter into an 8 inch square baking dish.

In a medium bowl, stir the sugar, flour, baking powder and milk together. Pour the milk mixture on top of the melted butter. Do not stir. Without mixing, arrange the peaches evenly on top of the batter. Evenly sprinkle the brown sugar over the cobbler.

Bake the cobbler for 40-45 minutes, until the top turns golden brown. The batter will migrate form the bottom of the pan to over the peach slices partially. Serve warm or at room temperature.

Tip: Fresh raspberries, blueberries, boysenberries, nectarines, and blackberries - either alone or in combination are equally good in the recipe. Frozen fruit works fine as along as it is defrosted and drained before using.