Back in my teenie-popper days, I worked as waitress at a little restaurant in the valley called The Sir-Loin. I grew to be close, close friends with the owners. In the fall, we'd buy fresh peaches by the bushel and make homemade Colorado peach cobbler for dessert.
One of my fondest memories of Anne is standing at the prep counter with her slicing peaches.
There is no written recipe for this .. . . well, until now. But here it is now:
Slice your peaches. You need about 6 to make a small pan. If you float your peaches in hot water, they'll peel up super-slick.
To the top of your pan of peeled and sliced peaches, add a couple pats of butter and a sprinkling of sugar.
In a separate bowl, dump and mix: a couple of cups of bisquick, a generous spash of milk and about 1/2 cup of sugar. It needs to be thicker than pancake batter or cake batter. Spoon that over the peaches. Bake at 350 until the crust is brown and the filling is bubbly. Remove. Enjoy. Add ice cream or whipped cream for extra touch of love. Fresh grated cinnamon is a great top-off!