Peach Cobbler

PEACH COBBLER
There are three ways to create this dessert. You can use canned, frozen, or fresh peaches. Although it is a little faster to use the canned or frozen fruit, it is fun to try the fresh peaches when they are in season.

3 cups sliced peaches (enough to cover the bottom of a 9x9 baking dish)
1 cup sugar
1 teaspoon vanilla

Batter
1 1/2 cup flour
1/2 teaspoon salt
3 teaspoons baking powder
1/3 cup soft butter or canola oil
1/2 cup milk
1 egg
1/ 4 cup sugar

Preheat the oven to 350º.

If you are using fresh peaches, you will need to boil some water in a large kettle. While water is boiling, use a slotted spoon to lower the peaches one at a time into the boiling water. Keep them in the boiling water for about 45 - 60 seconds. Lift them out and set them on a cookie sheet to cool. When they are cool enough to touch, a little gentle pressure should be enough to slide the skins right off.

When the peaches are peeled, slice them into the bottom of the baking dish. Add the sugar and vanilla, and stir enough to coat the peaches with the vanilla/sugar mixture. Set the peaches in the hot oven while you prepare the batter.

(If you are using the frozen fruit, let it thaw slightly before you begin. If you are using the canned fruit, be sure to drain the syrup off the peaches before placing them in the baking dish.)

Mix the egg, milk, oil and sugar together in a mixing bowl. Then add the flour, salt and baking powder. Do not stir too vigorously. Remove the peaches from the oven and spread the batter over the hot peaches. If the batter is a little clumpy and doesn't cover every little bit of the peaches, that's OK. Sprinkle the top of the batter with a little sugar before putting the dessert back into the oven.

Bake for about 35 minutes. Serve warm or cold.

Love is a fruit in season at all times, and within the reach of every hand. Mother Teresa