Tuesday is Adam's day for dinner. He made steaks, mashed potatoes, corn, and peach cobbler. The recipe for the peach cobbler is so good. The crust is a little bit like a cake and rises over the peaches. It's from the Southern Living Annual Cookbook 1997, page 137.
½ cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
pinch of salt
1 cup milk
4 cups fresh peach slices (we used frozen)
ground cinnamon or nutmeg
Melt butter in 9x13" dish/pan. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining sugar, peaches, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40-45 minutes or until golden. Serve cobbler warm or cool.