Peach Cobbler
Around this time of year, I start sorting through last year’s canning, making sure I use up last year’s fruit before this year’s batch comes due. My children love canned peaches and pears. E3, in particular, would sit down and eat an entire jar by himself. To spread things out a little more, and to give our suppertime desserts a little more variety without requiring hours of prep time I don’t have, I throw together a cobbler. With minimal effort, you can, too.
I do not use a lot of sugar to can up my peaches, so I definitely need to add some when baking them for cobbler. I like to use brown because it caramelizes so nicely. And a hefty dose of cinnamon.
Warm, yummy deliciousness in the making.
A little MiraCleer slurry. This is just a thickening agent, much like corn starch. I prefer it, however, because it cooks out clear without leaving behind the chalky aftertaste that often comes with flour or corn starch. While MiraCleer is also a corn-based starch, it is manufactured in a way that avoids these problems.
Cook into enough of the slurry to get a thick, but not glue-like mixture. Pour it into a suitable-size baking dish.
Combine one cup of flour, 1/2 cup of white sugar, a dash of salt, 1/4 cup of butter, and a heaping tablespoon of baking powder. If you happen to have just removed your butter from the freezer, be sure to melt it.
You will need to add enough milk to get a very stiff but still glumpy mixture. Think school paste in a jar. That’s about the right consistency.
Drop it by spoonfuls onto the fruit mixture It should mostly cover the dish. A few spots peaking out here and there are OK. You are going for a rustic feel here.
Bake at 350 F until it comes out nice and golden and bubbly, about 45 minutes. One caveat: you may think you want oodles of biscuit topping, but don’t do it. Too much topping will not bake properly and you will end up with a doughy, uncooked mess in the middle.
And that, my friends, would just not make good eats 
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