What could be more Texan than peach cobbler?  It’s prime time for Fredericksburg peaches, so I decided it would be worth heating up the oven to make this pan of crunchy, sweet, peachy deliciousness.  And I was right.

This is a simply, straightforward, budget-friendly recipe.  You have no excuse not to buy a bunch of fresh, in-season peaches and make this immediately.

4 Tbsp unsalted butter
1 cup all-purpose flour
1 cup sugar, divided
1 flat Tbsp baking powder
pinch of salt
1 cup milk
~8 fresh peaches, blanched, peeled, cored, and sliced
1 Tbsp lemon juice
2 tsp ground cinnamon

1. Preheat oven to 350°. Place butter in a large baking pan or Pyrex dish in the oven and allow to just melt, then remove. This will both grease your pan and impart rich flavor.

2. Meanwhile, mix flour, half the sugar, baking powder, and salt, then add milk and stir lightly until the ingredients are evenly mixed and moistened. Pour this batter into your baking dish, on top of the butter.

3. In a stock pot, bring remaining sugar, peaches, and lemon juice to a boil over high heat, stirring constantly. Once mixture begins to boil, remove from heat and spoon into your baking dish, over the batter. Do not stir them together.

4. Sprinkle the top with cinnamon and bake for 45 minutes or until the batter is nice, crispy, and golden brown.

You can serve the cobbler immediately, or serve it cold. Warm cobbler fresh out of the oven with a big scoop of rich, vanilla ice cream is heavenly. Store the leftovers in the refrigerator, covered with foil – if you have any left!

Makes about 8 servings.