This has been a great year for peaches. There are worse summer breakfasts than a ripe one eaten with a thin, crackle-crusted baguette and a spoonful of soft, white.

So, after we feasted on steaks on the grill, potato salad, cucumber and onion dill salad and corn on the cob, we snuggled in to watch a family movie while we ate peach cobbler. I love this recipe.

The top of the crust becomes crackled and has a flavor that slightly resembles the outer part of an angel food cake. Topped with some vanilla ice cream, this dessert is nothing short of fabulous. It reminds me of summers during my childhood.

Cobblers using fresh fruit were a regular staple on all sides of my family. I love making them for my family and love that they enjoy them as much as I always did (and still do). That bubbling peach filling and that crackly, crisp biscuit topping. It's pure bliss. I have made cobbler with canned peaches, but it's kinda a little magical when it's made with fresh ones.

(Sometimes I throw in a handful of fresh raspberries or blueberries with the peaches, too.) Serves eight. Ingredients: FOR THE FILLING - 8 peaches, peeled, pitted and thinly sliced Juice from half a lemon 3/4 cup granulated sugar 1/4 cup brown sugar Pinch of salt 1 teaspoon ground cinnamon Pinch of nutmeg 1 tablespoon cornstarch FOR THE TOPPING - 2 cups flour 2 teaspoons granulated sugar (plus 1- 2 tablespoons more for sprinkling on dough) 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 1 stick (1/2 cup) cold butter, cut into small pieces 3/4 - 1 cup buttermilk Directions: Preheat oven to 325 degrees. Combine the filling ingredients in a medium mixing bowl. Pour into a 9 x 13 greased baking dish. Allow to sit for ten minutes while the biscuit topping is made. Combine the flour, 2 teaspoons sugar, salt, baking powder and baking soda in a clean medium mixing bowl.

Add in the butter pieces and use a fork or pastry cutter to incorporate the butter into the flour mixture until it resembles coarse meal. Stir in 3/4 cup buttermilk. Add the remaining 1/4 cup of buttermilk if needed to bring dough together.

It should be moist and not crumbly, but not overly sticky. Drop dough by the spoonful onto the filling. Sprinkle on enough sugar to cover the entire top of the dough mixture. Place baking dish onto a sheet pan lined with foil to catch any overflow during baking.

Bake for 50 - 60 minutes or until dough is cooked through and filling is bubbly. Best served warm with ice cream or whipped cream.

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