I need a break from cranberries and apples and cinnamon and chocolate and peppermint and winter/Christmas baking smells.

I need a smell and taste of summer.  I need to celebrate that the days are now going to get longer and the growing season will be here again before I know it.

I was down in the Little Cellar (where I keep our home-canned stuff) gathering things for holiday gift-giving and spied some quarts of peaches and a few jars of really yucky overly-sweet peach jam I made.

Peaches remind me of summer.  Hmmm, how about some Peach Cobbler?  And this one is so easy to make that I forgot to take pictures along the way.

Take 1/2 cup butter (1 stick) and put it in an ovenproof dish (mine is a 2-1/2 quart oval baker, but I think it works in a 13″ x 9″ pan, too) and put in the oven. Preheat the oven to 350°F.

While the butter is melting, mix up a batter of:
1 cup flour
1-8 oz. (1/2 pint) jar of way-too-sweet peach jam – or use 1 cup sugar
1 cup milk
1-1/2 teaspoons baking powder
1/2 teaspoon salt

For the peaches, you can use:

a bag and a half of frozen unsweetened sliced peaches (I think mine come in a 12 oz. bag?), or
a quart jar of home-canned peaches (I can mine in light syrup which adds about 1/4 cup of sugar – I figure I’ll burn that off shoveling snow), or
in the summer, 3 cups peeled and sliced fresh peaches, with the juice (about 3 or 4 peaches).
Note: Once, in total desperation, I tried this with canned peaches in heavy syrup from the grocery store.  Didn’t work very well…

When the butter is completely melted, take the pan out of the oven and pour the batter into the melted butter. Spoon the peaches evenly over the batter (in the summer, add the juice from the peaches, too). Put the pan back in the oven and bake for 30 minutes.  As the cobbler cooks, the batter rises up and around and over the peaches.

It smells so summery, I might even have some ice cream on it.

Thanks to Liss at Frills in the Hills for including us in this week’s Make It From Scratch! Blog Carnival.

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