Ubiquitous Peach Cobbler

I can't remember when I first ate peach cobbler. Mostly likely, with a grandmother who was born and spent her entire life in Alabama and a mother who also cooked with a Southern flair, it was early in my life. Searching "peach cobbler" on bing.com yielded 5.9 million hits. The recipe below is a combination of three recipes that have been in my recipe box years.

 
Preparation
Preheat oven to 350 degrees.
3-4C peeled and sliced peaches*
 
Ingredients
1C flour
1/2C sugar
2t baking powder
1/2t salt
4T butter
1C milk
3-4C peeled and sliced peaches
 
Directions
In a medium-size mixing bowl, combine dry ingredients. Slice butter into a 9x13 pan and place in the oven until the butter is melted. Add milk to dry ingredients and mix well. Pour mixture into 9x13 pan and spread out gently. Place peaches over the mixture. Bake at 350 degrees for 30 minutes.
 
*Tip #1
Peach skins become tough when cooked. To easily remove the skins, place peaches in a pot of vigorously boiling water for 1 minute. Immediately place into a bowl filled with ice cubes and cold water (this stops the cooking process). The skins will easily slip off the peaches.
 
*Tip #2
Nectarines can be substituted for peaches and do not require peeling.
 

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