Jiffy Peach Cobbler

During harvest on the farm, we are usually so exhausted that we don't have time or energy to bake many things with our Palisade peaches. Mostly, we just eat them fresh for breakfast or lunch (or dinner or dessert). We have a lot of peaches on hand ;)

THIS recipe is the exception, something we love so much that it's worth the trouble to make during harvest with fresh peaches (or even during winter using our Easy Freezey Frozen Peaches). It's a simple family recipe handed down from Carolyn's parents, Frank and Treila.

You will need:

• 4-5 Cunningham Peaches, ripe (ripening instructions here)
• 6 tbsp. butter (3/4 of one stick)
• 1 cup all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• Dash of salt
• 3/4 cup milk

Instructions:

• Wash, peel, and slice peaches in a bowl.  Set aside.
• Heat oven to 375°F
• Place butter in a 13x9 baking pan and place pan into the heating oven
• In a bowl, combine dry ingredients
• Stir in milk until mixed
• Once butter is hot, carefully remove the baking pan from the oven
• Pour in the flour mixture, then top with peaches (and optional blackberries), distributing evenly
• Place back into the oven, baking at 375° for 45 minutes or longer (crust should turn golden brown at the top, it can take a while!)
• Once golden brown, remove from oven and let cobbler cool for at least 15 minutes
• Enjoy warm with vanilla ice cream!