Clan Ranger visited a local growing area outside our valley haunts and
scored some really great peaches. My daughter-units "convinced" (whined and
whined and whined until she broke) their mother to make her peach cobbler as
a result. We'll be revisiting said farmer for more peaches this week and
will probably end up getting a couple cases this time.

The recipe makes a 8"X11"X2" helping (slightly more than a 9"X9"X2" can hold
without bubbling over. Be sure to put a lipped cookie sheet under the baking
dish, just in case it does bubble over. It's a mess if you don't add this
step.)

The recipe scales easily for larger portions. We often triple the recipe for
extended clan gatherings. SWMBO often uses regular butter because we don't
have unsalted on hand very frequently. I can't taste the difference but some
might. Hope you enjoy!

SWMBO's Peach Cobbler

INGREDIENTS:
4 cups peaches, peeled and sliced (approx. 4-6 peaches)
2 cups sugar
8 TBS butter, unsalted (room temperature)
1/2 cup water
1/2 tapioca
1-1/2 cups flour
2-1/4 tsp. baking powder
3/4 tsp. salt
1-1/2 cups milk

METHOD:
Preheat oven to 350°F. Combine the peaches, 1 cup sugar, 1/2 cup
tapioca, 6 TBS butter, and 1/2 cup water in a sauce pan. Mix well and bring
to a boil. Simmer for 10 minutes then remove from heat.


In a bowl, mix remaining cup of sugar, flour, baking powder and salt.
Add milk and remaining butter slowly, stirring constantly to prevent
clumping.


Spoon fruit into bottom of deep baking dish. BEWARE SPLATTERING SYRUP!
Gently pour batter atop fruit. Batter does not have to be evenly distributed
nor does the fruit have to be completely covered.


Bake for 30 to 45 minutes or until top has browned to baker's tastes.

The Ranger