Peach Cobbler

The peach cobbler recipe that never fails: Thank you Allrecipes.com! Truly, this cobbler is a joy to my little transplanted Southern heart, not only because it involves peaches (my very favorite fruit), but particularly because of the crust. In this recipe, the batter rises up through the peaches and a ridiculous amount of melted butter to produce an amazingly sweet crunchy edge where it browns and a moist chewy layer of dough underneath. Fantastic when served hot with whipped cream or ice cream and equally delicious when eating by the large spoonful from the pan the next morning for breakfast :)

Peach Cobbler
1/2 c. butter, in a 9 x 13 pan, melted
1 29 oz can sliced peaches (don't use the liquid) (or an equivalent amount of fresh sliced peaches/thawed frozen peaches)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 Tbs flour
1 c. white sugar
1 c. all-purpose flour
2 tsp baking powder
1 small pinch salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 c. milk 

1. Preheat oven to 350 degrees F. You can put the 9x13 pan with the 1/2 c. butter in the oven to melt as the oven heats.
2. Combine the peaches, 1/2 tsp cinnamon, 1/4 tsp ground nutmeg, and 1 Tbs flour in a large bowl. Stir and set aside.
3. Combine sugar, flour, baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg and pinch of salt. Whisk milk into dry ingredients until smooth.
4. Pour batter over melted butter in the 9x13 pan. Spoon peach mixture evenly over batter.
5. Bake for ~ 1 hour, edges should be nicely browned, and the centre should be mostly firm to the touch. Let cool for 5-10 minutes before serving.

Gratuitous Liquid Nitrogen Photos of Making Buttermilk
Ice Cream (sorry no recipe - M. made it up on the spot)

Exciting, no?