Seasonal treat

Lucy asked me not to delay my cobbler recipe, and I'm happy to oblige. We had this for our Family Home Evening treat last night.

September is, of course, the time to eat peach cobbler. My parents have a tree that grows huge, delicious peaches. I remember being there in September a couple of times when my younger siblings were still in school and my parents went out of town - and it fell to me to pick peaches. Not a bad task.

Peaches are somehow easier to get into jams and cobblers and other things like that than strawberries are, for me. They're big enough that you can't really just sit and absentmindedly eat a quart of them.

Anyway, this is the cobbler recipe I've been using since about 2000. I like it because it's kind of pure tasting - just butter, vanilla and fruit flavors. And it's easy and not overly sweet. The fruit is really the star of the show.

It's also versatile; you can use just about any fruit you want. I particularly like to use the three-berry blend from Costco, or a mix of pears and fresh cranberries in the wintertime.

But like I said, September is all about the peaches.

Peach Cobbler
1/4 c. butter
3/4 c. whole wheat flour
1/2 c. white flour
1 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
1 c. milk
1 tsp. vanilla extract
4 c. fresh peaches, peeled, pitted and sliced (I used 6 peaches for this. A little more fruit than the recipe states is not a bad thing!)

Heat oven to 350. Place butter in 9x13 baking pan. Set in oven to melt.

Whisk together all dry ingredients. Mix in milk and vanilla.

Pour batter over melted butter in pan. Do not mix or stir.

Spoon fruit, with any juice, over the batter. Do not mix or stir.

Bake at 350 for 55 minutes.

Serve with sweetened vanilla whipped cream or vanilla ice cream.