What to do with all those juicy peaches that are at the peak of the season right now? Make peach cobbler. And this is the easiest, most foolproof, stupidly simple recipe ever, a version of which was first published here.
Make it. Everyone will think you are a genius. The batter forms its own crust as it bakes. If you like blueberries with your peaches, throw them in, too.
3/4 cup flour
2 teaspoons baking powder
1 3/4 cups sugar
3/4 cup milk
1/2 cup butter
3 cups sliced fresh peaches, plus a cup or two of blueberries if you like them.
Melt the butter in a small casserole dish or 8×8 inch baking pan (the larger the pan, the thinner your crust will be–and you’ll definitely want a thick layer of this pillowy soft crust). In another bowl, mix all the dry ingredients together (except reserve a 1/4 cup of sugar for later) then slowly stir in the milk until it forms a thick batter. Pour the batter over the butter, but do not stir. Gently place the fruit on top of the batter. Sprinkle with the remaining sugar. Bake for 1 hour at 350 F degrees. The cobbler will thicken as it cools.
(Oh, and you can sub Splenda or stevia for the sugar, but the cobbler won’t be quite the same, since the sugar makes a thicker syrup.)