Peach cobbler

Peel the peaches, cut along the perimeter, wiggle out the pit and slice; neat slices do not matter since they lose their shape once cooked.

In a bowl toss the peaches with a little lemon juice, white sugar, cinnamon and nutmeg, then a little cornstarch to thicken the juices.

Put the peaches into the baking dish.

Bake the peaches alone about 10 to 15 minutes for a head start while the topping is made.

Mix about a cup of flour with white and brown sugar; whisk in a teaspoon of baking powder and half a teaspoon of salt.

Cut in 6 tablespoons cold cubed butter with a pastry cutter until like wet sand, with big crumbles.

Bring together with a little boiling water; do not make it too wet.

Spoon the topping over the bubbling peaches in pieces; it spreads as it bakes and resembles a cobblestone street.

Top with a little cinnamon sugar for crunch and return to the oven until bubbly.

Rest 5 to 10 minutes; serve warm with vanilla ice cream.