Peach Cobbler: Look No Cans

This is my take on the easy peach cobbler recipe that's all over the internet. I know it's a little late in the season for peaches in many places, but I just visited the local farmer's market in my new neighborhood and came home with a mound of them. I wouldn't normally go here, but I have a friend who hates to bake and has adopted this recipe as her one and only. Now that we don't live in the same town, I find I miss it, so I'm making it my own. I suppose it's a great recipe whatever way you slice it, but most of the versions I've found call for self-rising flour and canned peaches, two things that never darken my pantry door.

Easy Peach Cobbler

1/2 c. unsalted butter

1 c. flour

1 1/2 tsp. baking powder

1/2 tsp salt

1/2 tsp (loose) freshly ground nutmeg

1 c. sugar

1 c. milk

16 oz. (about four) peaches, pealed and sliced

one: Melt butter in the bottom of an 8x10 baking pan.

two: Mix dry ingredients thoroughly with a fork. Add sugar and mix. Add milk and stir until smooth.

three: Make sure butter is evenly distributed over the bottom of the pan - i.e. it's on a flat surface - and poor batter over butter without mixing. Lay fruit slices over the top, again no need to mix.

four: Bake at 375 for 20-30 minutes or until the edges are a nice golden brown. Let cool for a cool 15 and enjoy.

I'll see if I can come up with a nice bourbon vanilla ice cream recipe to go with this one.