Good dish of Peach Cobbler cures all ills, even the wipe-out feeling of returning from a holiday weekend

Another peach tree—number four in our garden—has surrendered its yield—a guarantee that in the near future more peach recipes are sure to find their way into this blog. Today’s is a tried-and-true love that every summer I yearn to put on the table—a very simple but wonderful Peach Cobbler. If you want to cut to the chase and get a peach dessert whipped up lightning-fast, here’s your ticket.

This recipe is courtesy www.pickyourown.com and is so easy, I could make it in my sleep (and just about did. Why is the first work day after returning from a holiday always such a wipe-out?) But a good steamy dish of peach cobbler cures all ills!

Peach Cobbler

3 pounds fresh ripe peaches, sliced (about 6 cups when peaches are sliced)

1/2 cup sugar (or sugar substitute)

2 tablespoons all-purpose flour

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt (or salt substitute)

2 tablespoons butter or margarine, cut into tiny pieces

Topping

1 cup all-purpose four

1 cup sugar (or sugar substitute)

1 teaspoon baking power

1/4 teaspoon salt (or salt substitute)

4 tablespoons butter or margarine, softened

2 eggs slightly beaten (or 1/2 cup egg substitute)

Put into a large bowl fresh peaches, 1/2 cup sugar, 2 tablespoons flour, lemon juice, vanilla and almond extracts, cinnamon, and 1/4 teaspoon salt. Add 1/4 cup water. With a wooden spoon mix peach mixture gently and then transfer to an 8-inch-by-8-inch-by-2-inch baking dish. Dot with 2 tablespoons butter. Preheat oven to 375 degrees. To prepare topping, in a small bowl put 1 cup flour, 1 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 4 tablespoons softened butter, and eggs. With a wooden spoon beat until topping is smooth. With back of spoon spread topping over peach filling. Try to space topping evenly. Place cobbler on center rack in preheated oven. Bake for 50 minutes or until peaches are tender and the crust is a light golden brown. Remove from oven to wire rack and let stand for about 30 minutes. Makes 6-8 servings.