Instructions:

Gooey Peach Cobbler

The Spanish brought peaches to Texas in the sixteenth century, when they planted trees at their missions. Texas is one of the leading peach producers in the country. The Strawberry-Rhubarb Filling can replace the peach filling. It, too, is delicious.

Filling
12 to 14 ripe medium-size peaches, peeled and sliced
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

In a bowl, mix together all the filling ingredients. Set the filling aside to draw out the juices. The filling should be a bit juicier than that of most pies. While the pie sits melt the butter in a 13 x 9-inch baking dish, either in the oven or on the stove. Now make the batter.

Batter
1/2 cup unsalted butter
1 1/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 cup milk

Stir together the flour, sugar and baking powder; add milk. Mix until lightly blended. Spoon the mixture evenly over the melted butter. DO NOT STIR.

Pour the peach filling evenly over the batter. Bake for 45 minutes. As the cobbler bakes, the batter will ooze up and around the fruit, creating a moist, golden brown crust.

Serve the cobbler warm, topped with vanilla ice cream or whipped cream.

Substitute the following for peach filling if you like.

Strawberry-Rhubarb Cobbler
1 1/2 pounds rhubarb, in 1-inch chunks
2 1/2 to 3 pints strawberries, halved
3/4 to 1 cup granulated sugar
2 teaspoons ground aniseed
1 tablespoon fresh lemon juice
Zest of 1 medium orange
Juice of 1 medium orange