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["First, prepare the fruit. Wash the berries well and remove any stems and adventurous bugs. Wash, pit and slice the peaches. If you like, you can peel the peaches first by blanching them for 2 or 3 minutes, removing them to an ice bath, and then rubbing off the skins gently; then pit and slice as usual. I don't tend to peel peaches for cobbler, since it's rustic sort of affair, but if you have an issue with peach skin, go for it.", "Toss the fruit, gently, with the sugar, flour, and cinnamon. Feel free to add any other spices you like; my sister is a big fan of ginger with peaches. Set the fruit aside while you make the topping. Now would also be a good time to preheat the oven to 375 F.", "To make the topping, mix the dry ingredients together, and rub or cut in the butter as you would for any type of short pastry: using your fingertips, two knives, a pastry blender, or even a food processor, combine the flour and fat until you get ""pea-sized bits"" of butter. Add the milk and stir gently until the dough JUST comes together-no need to be too enthusiastic.", "To cobble everything together, pour your fruit and all its juices into an 8x8 (or 9x9, not a big deal) baking dish. Pull off lumps of biscuit dough and arrange them over the top of the fruit; they shouldn't cover the whole top like a crust, just dollop them about somehow. Bake your cobbler in that 375 F oven for 40 to 50 minutes, or until the fruit is completely bubbly and the biscuit bits are brown. Serve hot (with a few minutes' cooling so you don't burn your mouth!) or warm, perhaps with some whipped cream or ice cream-or just plain.
