Fredericksburg Peach Cobbler

Preheat oven to 350ºF.

First peel your peaches. If your peaches are ripe, it is easier. I used a vegetable peeler to pull up a piece of skin and then I pulled the skin off in long strips. If your peaches are a bit firmer, you might need to use some boiling water to help you. Bring a saucepan filled halfway with water to a boil then, with a small knife, cut an X through the skin on the bottom of your peach. Then when the water is boiling, add the peach and boil it for 30 to 45 seconds. Remove peach from the water with a slotted spoon. The boiling water will help loosen the skin. You can begin to pull the skin off from the cuts you made on the bottom of the peach.

Once peaches are peeled, slice them off the pit into even slices.

Pour melted butter in the bottom of an 8×8 square baking pan.

In a medium-sized bowl, whisk flour, 1 cup sugar, baking powder, salt and milk. When the batter is well-mixed, pour it on top of the melted butter. You can spread out the batter a bit by using a rubber spatula, but do not stir. You are going to layer the ingredients on top of each other.

Arrange or place peaches evenly on top of the batter. Some of the peaches may overlap a bit to make a double layer. Don’t worry about exact placement because the batter will rise and cover the peaches as it bakes. Before you put it in the oven, evenly sprinkle the top with remaining 1/2 cup sugar.

Bake 40 to 45 minutes or until you see the top turn a golden brown. I like to serve mine warm with a scoop of vanilla ice cream.