Spiced Peach Cobbler

Nothing could taste more fresh in the summer than peaches straight from the tree.  My grandpa loves peaches so my grandma usually cans a copious amount of them to enjoy all winter.  Occasionally, we might get lucky enough to score a jar or a few leftovers in a big year.  Many of Michigan's fruit crops were destroyed by early bloom and a late hard freeze so fruit is scarce this year.  We were lucky enough to find these beauties at the local farm market.  The biggest problem was that they were slightly over-ripe and bruised.  No fear - you do not have to waste your over-ripe or blemished fruit!  Over-ripe fruit is perfect for cobblers and crisps - actually they are usually the best because they are the sweetest.  So are those pieces of fruit that have bruises or flesh bumps and other blemishes - just trim those little spots off and you are good to go.  This satisfying cobbler is the perfect way to end the day.

4 large peaches (more if you want but 4 is minimum), sliced

4 tablespoons sugar

sprinkle of nutmeg and cinnamon 

Place the peaches in a layer in a pie pan and sprinkle with sugar and a generous sprinkle of nutmeg and cinnamon.  Let sit for 20 minutes.

3 tablespoons shortening

1 cup all-purpose flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

Combine dry ingredients in a medium-sized mixing bowl and mix well.  Cut in shortening until pea-sized.  Add milk and mix well - if it seems too dry add a little more milk.  The batter should be lumpy but not dry or stiff.  Drop in large spoonfuls over the peaches.  Bake at 400 degrees about 25 minutes or until the top is lightly browned and batter is cooked through.  Serve with whipped cream or a scoop of ice cream.