Recipe: Peach Cobbler

I don't really think that summertime peach cobbler needs any introduction. This one, though not a family recipe, is southern -- and one of the best I've found.

Easy Peach Cobbler
Yield: 8-10

This was cut out of Gourmet's August 2004 issue, and it was adapted from a Dori Sanders recipe. Dori is a native South Carolinian, a peach farmer, a novelist and a cookbook writer. So many good things wrapped up in a package, just like her cobbler. I like to omit the cinnamon sprinkling and instead serve it with cinnamon ice cream. If you can't find any, just make your own -- let vanilla ice cream sit out about 10 minutes to soften, then dump in cinnamon to taste and stir. Refreeze, then scoop out onto cobbler.

1 1/4 lb. firm to ripe peaches (I used 4)
1 TBSP fresh lemon juice
1 2/3 cup sugar
1 stick (1/2 cup) unsalted butter, melted
1 cup flour
1 TBSP baking powder
1/4 tsp salt
1 cup whole milk
Cinnamon or nutmeg for sprinkling (optional)

1. Preheat to 375 with rack in middle position.
2. Score peaches by cutting an X on the bottom of each. Blanch in boiling water 10 seconds, then transfer with slotted spoon to bowl filled with ice and cold water. Once cool enough to handle, peel off skin, starting from X and discard. (If the peaches are fairly ripe, the skins will just slip right off. If they're closer to firm, you'll have to get out your paring knife.) Halve peaches, pit and then cut into real thin slices.
3. Transfer peaches to heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring constantly, then boil, stirring occasionally, 4 minutes. Remove from heat.
4. Pour melted butter into 13x9 glass baking dish. Whisk flour, baking powder, salt and remaining cup sugar in a bowl, then whisk in milk until combined. Pour batter over butter -- DO NOT STIR! -- and then pour peaches over batter -- DO NOT STIR AGAIN! Sprinkle lightly with cinnamon or nutmeg and bake till cobbler is bubbling and top is golden brown, about 40-45 minutes. Cool in pan unil warm.