Martha Len Nelson / Food

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Vanilla ice cream is a classic topping for warm peach cobbler, but it’s also good on its own.

Fine time for fresh peaches

Now should be the prime time to find fresh peaches for our summer enjoyment. And how do I know? Because I had a birthday this week, and my mother canned peaches all day on the farm in Argyle the day before I was born.

Today’s recipe is a simple peach cobbler that is delicious on its own but is even better topped with vanilla ice cream or whipped cream.

Fresh Peach Cobbler

4 cups fresh peaches, peeled and sliced

2 1/2 cups sugar, divided use

1/2 cup water

1 stick butter

2 1/4 cups self-rising flour

2 1/4 cups milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Ground cinnamon (optional)

Preheat oven to 350 degrees.

Combine the peaches, 1 cup sugar and 1/2 cup water in a saucepan and mix well. Bring to a boil; simmer for 10 minutes. Remove from heat.

Put butter in a 3-quart baking dish. Place in oven to melt.

Mix remaining 1 1/2 cups sugar, flour and milk, mixing slowly to prevent clumping. (Note: I would use a fork or a whisk to stir.)

Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with cinnamon, if desired.

Batter will rise to the top during baking. Bake 30 to 45 minutes, until top is lightly browned.

Makes about 10 servings.

MARTHA LEN NELSON was co-owner of M&M Catering in Denton until 1996. Call her at 940-382-9597 or e-mail .


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