Paula Dean Peach Cobbler

No doubt it's peach season in Texas! There are Fredricksburg or Hill Country orchard stands on every corner it seems. We love this Paula Dean recipe because it's easy and flexible. When we lived in Oregon there was a huge blackberry bush behind our house I and would pick a 1/2 cup to add. This time I used blueberries. I also reduce the sugar by half because the fruit adds enough for our taste.

Ingredients:
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self rising flour
1 1/2 cups milk
Ground cinnamon, optional

Directions: 
Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.