• 4 Cups peaches, peeled and sliced (about 9 good sized peaches)
• 1 Cup sugar, divided
• 1/2 tsp. KORINTJE or CHINA CINNAMON
• 1/2 tsp. GINGER
• 3 TB. melted butter, divided
• 1 Cup plus 1TB. flour, divided
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2 Eggs
• 1/4 Cup Milk
• 1 tsp. PURE SINGLE STRENGTH VANILLA EXTRACT

Preheat oven to 425 degrees. To peel peaches, drop into 2 quarts of boiling water for 30 seconds, remove with a slotted spoon and run under cold water. Pull or peel the skin off, then slice into uniform pieces. Butter a deep-dish glass pie pan (9") or 8" by 8" square glass pan, place the peach slices in the pan. Sprinkle fruit with 1/2 Cup sugar, CINNAMON, GINGER, 2 TB. melted butter and 1 TB. flour. Toss fruit gently to coat.

Prepare topping by mixing 1/2 Cup sugar, 1 Cup flour, baking powder and salt in a bowl. In another bowl, whisk egg, milk, 1TB. melted butter and VANILLA EXTRACT until eggs are well mixed. Add the wet ingredients to the dry ingredients, stir just enough to barely blend. Cover the fruit with the batter, spooning over relatively evenly (gaps are okay). Bake in a 425 degree preheated oven for thirty minutes, until the topping is nicely browned and not too moist looking. Cobblers have a tendency to bubble over juicily, it's a good idea to place a cookie sheet on the rack underneath them to catch any drips. Peach cobbler makes a great dessert, but is also delicious for coffee breaks, brunch or breakfast.

Yield: 8-12 servings.

Prep. time: 15 minutes.

Cooking time: 30 minutes.