I'm looking for some confirmation on this, but I suspect that peach cobbler is one of those homespun recipes that your good, standard Southern belles are supposed to carry as part of their genetic code. However, it seems that I inherited some recessive genetic goodness that meant I didn't know the recipe from birth. As a result, I lose this recipe at least once a year and have to go scrabbling on the 'net to find a new version.

This one's served me well. It follows the cobbler tradition I was taught as a child: melted butter on the bottom of the pan, followed by the other dough ingredients, and the fruit being layered (counter-intuitively enough) on the top. During baking, the fruit softens and sinks, allowing the dough to rise to the top and form a crust.

Serve it hot, with a scoop of vanilla ice cream.

It's one of the best things about living in the deep South.Peach Cobbler

peaches and sugar
1 stick butter
cup flour
cup sugar
1 tsp baking powder
cup milk

Preheat the oven to 350°F. Melt the stick of butter in a 13x13 pan. Some people, to save harassment and mess, just plop the stick of butter in the pan and put the pan in the oven while it's preheating.

Peel the peaches and take out the pits. Might not be a bad idea to wear a shirt that you don't mind getting dirty; if your peaches are good enough to be making cobbler out of, they're ripe and juicy (read: squishy) enough that you're going to make a mess of yourself and whatever shirt you're wearing. Quarter the peaches, or cut them a little bit smaller if you think the quarters are still too large.

Place the peaches in a bowl and toss them with a sprinkling of sugar. Use your judgment; if your peaches are overly firm and tart, they're going to need a bit more sugar. Fully ripe peaches (the stage where they give gently when you squeeze them) will only need a light sprinkling of sugar.

How much peaches do you need? Well, there's no definite answer to that. You want enough peach slices so that when you pour them into the pan, they cover the bottom of the pan in something resembling a single layer. (Don't you hate it when you get vague directions like this?)

In a mixing bowl, mix the flour, sugar, baking powder, and milk. Pour evenly into the buttered dish, and use the back of a spoon to smooth things out. Pour the peaches over the batter, and try to spread them somewhat evenly.

Bake for 30 minutes or until golden brown.

Find your ice cream. Let it sit out for a few minutes while the cobbler cools down. When it comes out of the oven it will smell heavenly, but will burn your mouth in a nasty fashion if you try to eat it immediately.

In the meantime, swat your guests away with the dirty spoons to keep their grubby little hands out of your cobbler. After all, since you baked it, you get the first piece—at least, in my house, you do.