Crisp peach cobbler

Smear butter and white sugar together into a sugary paste, about 4 to 5 minutes if the butter is cold.

Work in rolled oats and self-rising flour with a wooden spoon until it resembles breadcrumbs.

Stir in whole milk a minute or two until it becomes a very thick but spreadable batter; set aside.

Without peeling, halve the peaches around the stone, twist apart, remove the stone and cut each half into four.

Put the peaches in a buttered baking dish, grate over the zest of one lemon and squeeze over its juice; settle them evenly with a gentle press.

Plop the topping over and spread to cover with a butter knife.

Sprinkle generously with white sugar, then thoroughly moisten the top with water from a spray bottle.

Bake in the center of a 375F oven about 45 minutes until the top is browned and glassy-crisp.

Cool at least half an hour; serve, with vanilla ice cream if wished.