It’s peach season here in Texas, so what better way to celebrate the summer time than to make a peach cobbler?  I made this on the 4th of July for some friends and liked the recipe so much that I had to make it again.

If you are feeling really ambitious, you can make a day of it and pick your own fresh peaches.  If you live in North Texas, here is a great guide to some places that let you pick your own peaches.  I want to do this so bad!

The recipe calls for the peaches to be skinned, however the peaches I used were on the soft side so this wasn’t really an option.  It didn’t make a big difference though, so if your just not feeling up to peeling peaches or your in a pinch for time, that step can be skipped.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 4 cups sliced peeled fresh 
  TOPPING
• 2 cups water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tablespoon butter
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
  
• Half-and-half cream

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
• In a large saucepan, combine the water, sugars, butter and nutmeg and cinnamon. Bring to boil, stirring until sugars are dissolved. Pour over top.
• Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings.

Enjoy with friends!