My neighbor offered to get peaches from the farmers’ market near her 2nd home in Northern Pennsylvania, which was fortuitous because I wanted to make a peach cobbler.

The easiest way I found to peel peaches is to soak them in hot water for about 10-15 minutes and then soak them in ice water for about 5 minutes.  Works for me.

Look for ripe, yet firm peaches.  These peaches were ripe and sweet but broke down more than I liked during the brief cooking time and released too much juice.

Because of the extra juice, I was worried that the cake batter would be slightly gummy and not quite done.

Unfortunately, I worried the entire cooking time, needlessly.  It was fine.

I used the same recipe that I used for the cherry cobbler.  Lots of butter and perfect batter.

Farmers’ Market Peach Cobbler

4 large or 8 small, firm and ripe peaches, peeled, pitted and sliced

1/2 cup sugar

2 tbsp cornstarch

2 tbsp lemon juice

1/8 tsp salt

1 cup flour

1/2 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 egg

3/4 cup milk

1/2 cup hot melted butter

Cook the peaches, sugar, cornstarch, lemon juice and salt in a sauce pan on medium heat until the mixture just begins to boil, about 5 minutes.  Set aside.

Sift the flour, sugar, baking powder and salt together into a large bowl.  Beat the egg into the milk and then add to the flour, whisking until smooth.

Pour the hot butter into a 12 inch cast iron skillet or pie pan, pour in the batter, then top evenly with the peaches.  Bake in a 375 F preheated oven for 40-45 minutes.

Spoon the cobbler from the pan into bowls and eat as is or serve with a scoop of ice cream.