Peach Cobbler

Had to have peach cobbler to top off our meatloaf dinner tonight.  Now this isn't your average cobbler with a biscuit like topping. This has a softer, creamier crust on the bottom.  I got this recipe from my Aunt Penny some time ago and it never fails.  Simple and oh so yummy!

Peach Cobbler

1 28oz can sliced peaches in heavy syrup

1cup flour

1 heaping cup of sugar

1 cup of milk

1 stick of butter

Preheat oven to 350 degrees.  Put butter in a casserole dish and place it in the oven while it heats.  Drain peaches, reserving 1/2 cup of juice. In a medium bowl mix together flour, sugar and milk until all the lumps are gone.  Once the butter is melted remove the dish from the oven and pour the wet mixture into the pan. DO NOT MIX.  Then, dump the peaches on top. DO NOT MIX. Pour on the reserved peach juice.  DO NOT MIX. Place the dish back into the oven and bake for 1 hour or until a fork inserted into the dough comes out clean.  You can top with cinnamon sugar or top with ice cream.