Peach Cobbler

UPDATE 1 of 2, 09-05-15: you know you LOVE this recipe and i had a SCATHINGLY BRILLIANT idear this afternoon because there was a huge sale on strawburies, i macerated them, and i subbed them for the peaches in this recipe. i almost slapped MYSELF - boy HOWDY it is GOOD ! ! give it a try. i can't wait to do this later this year with some rhubarb all up in there too ... yum

UPDATE 2 of 2, 09-05-15: We haven't used cow's milk for ever. I use soy milk in this recipe and it doesn't hurt it a bit. I also didn't have any self-rising flour on hand so I used Christy Jordan @ SouthernPlate.com 's handy-dandy save: for every 1 cup of flour, 1 and 1/2 teaspoons of baking POWDER and 1/2 teaspoon of salt. Now here we go with the original post:

It's hard to believe in all these years I've never published this recipe before. It's THE EASIEST recipe in my repertoire and it's GORgeous. It takes about three seconds and it's fool-proof. It's TOTES adaptable for any sized pan, if you have surprise compny you can make it while you eat dinner, and it's especially wonderful to make and take to large gatherings. You just keep the ingredients stocked in your larder and whip it up as the need arises.

It's based on the 'ole Cuppa-Cuppa-Cuppa recipe and its intent is for a 9x11 and at least 3 inch high pan. If the pan is bigger, you can just FEEL how you need to increase it by the way the dry ingredients cover the bottom.

And please? for pity sake? don't come complaining to me if you make this with margarine or use peaches in pear or "natural" juices and it doesn't taste good. This isn't supposed to be good for you, this is just supposed to be good.

Deep Dish Peach Cobbler

Pre-heat oven to 350.

You'll need a fork or a small spatula.

In the pan, sift together one cup of SELF-RISING flour and one cup of sugar. Shake that around so it's level.

Pour in one cup of milk and take the fork and slowly swirl it around until you have a nice paste. This is a good time to breathe and pray for people. It takes about five minutes. Make sure the paste evenly covers the bottom of the pan.

PUT THE FORK AWAY AND DON'T TOUCH IT AGAIN.

Melt a stick of butter. Pour that down the very dead center of the pan lengthwise.

Open a 16.5 ounce can of sliced peaches IN HEAVY SYRUP. Take the slices and GENTLY place them about the surface of this paste. Make sure they're in the corners and in all the perfect spots. Pour the heavy syrup all over the top.

Place in the oven and cook i don't know how long. Look at it after about a half an hour. If it's not golden brown then give it another ten minutes. Sometimes it takes 45 minutes, sometimes it takes 30. It all depends on the humdidity and the flour gods and i don't know what-all.

This is best served with french vanilla ice cream ... to cut the sweetness ... ENJOY !

xoxoxo, your auntie dasch