You can make a blueberry or blackberry cobbler the same way. Only, you know, use blackberries or blueberries instead of peaches.
1/2 cup sugar
1 tablespoon corn starch
1/4 teaspoon cinnamon
1 teaspoon lemon juice
4 cups sliced fresh peaches*
1 cup flour
3 tablespoons shortening
1 tablespoon sugar
1 & 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
*The difference between a good peach cobbler and a fabulous peach cobbler is fresh peaches. If peaches aren't in season or if you don't have any home canned, use 4 cups store bought can peaches in heavy syrup in place of the first five ingredients. It isn't the same, but it's darn tasty.
If using fresh peaches, it takes about 2 pounds to make 4 cups for this recipe- 4 large or 6 medium peaches.
Peel, pit, and slice fresh peaches.
In a saucepan, mix together the sugar, cornstarch, and cinnamon. Add peaches and lemon juice. Stir well and bring to a boil. At first, you'll think I'm insane because you won't have any juice in the pan, but as it heats, the cornstarch will combine with the peach juice and you'll have some syrupy peaches. Let boil for a minute or two, but keep stirring.
Pour the peaches into a 2 quart baking dish.
Mix the flour and shortening together using your hands (or a pasty blender). It'll be nice and crumbly. Add in sugar, baking powder, and salt. Pour in milk and mix with a spoon until well blended.
Scoop the dough by the spoonful onto the top of the peaches.
Bake for about 30 minutes or until the cobbler is nice and brown.
I serve this with ice cream or homemade whipped cream.