There are some desserts that only come around once a year. I can make apple pies all year long. I can make decent lemon tarts whatever the season. But peach cobbler only comes around for a couple of weeks a year. For a couple of weeks at the end of August, the peaches are in and they are fantastic. I don't think there is a fruit I would prefer to a perfectly ripe peach. There is nothing better. Peach pie and peach cobbler are rank near the top of my favourite desserts my mother makes. I have fond memories of her taking from the freezer a peach pie in the dead of winter and baking it. A piece of summer on the plate. But in season, peach cobbler may have the edge. With the peaches ever so slightly cooked before they are baked in the oven, even if they aren't perfect, the dish is still fantastic.

It starts by peeling and slicing the peaches, tossing them with some sugar and a bit of lemon juice and cooking them on the stove top for about five minutes. Just enough time to soften them a little, get them to release a bit of their juices and melt the sugar. While that is happening, you melt some butter and put it into 9x13 baking dish and mix together the dry ingredients in a bowl. Then add a milk to the dry ingredients and just combine. Sort of like pancake batter before pouring it on top of the melted butter, being careful not to mix it up. Then spoon the peaches over top of that, being careful not to mix it up. Sprinkle a little nutmeg and cinnamon on top and then bake for 45 minutes at about 375F. Serve warm. I served it with whipped cream, but I'm sure ice cream would be great too.

Peach Cobbler

Six peaches

2/3 cup sugar

Lemon juice

One cup sugar

One cup flour

One tbsp baking powder

Pinch salt

One cup milk

Cinnamon

Whipped Cream/Ice cream