Peach Cobbler, Old Fashioned

1 stick butter

1 1/2  cup of all purpose flour
1 1/2 cups of sugar, divided in half
1 1/2 tablespoon of baking powder
1/2 teaspoon of salt
1 1/2 cup of milk

6 c. sliced peaches, fresh or frozen
2 tablespoon of lemon juice

Oven @ 375°F
If using fresh peaches, scald them for 1 minute in boiling water, and cool in cold water.  Peel the skins off.  Slice up the peaches and mix the peaches with 3/4 c. sugar and the lemon juice. 

Put the stick of butter in a 9x13 glass baking pan and put in the oven to start melting. 

Put peaches and sugar mixture in a medium sauce pot and begin cooking on medium heat.  Stir frequently.  This gets the peaches to exude peach juice which will flavor the cobbler crust.

While the butter melts, and peaches cook, mix the batter.  Mix all dry ingredients first.

When the butter is melted, remove from oven.  The peaches should be cooked well enough to produce a lot of juice.  Mix the milk into the dry batter ingredients.  It should be the consistency of pancake batter. 

Pour the batter into the baking pan and melted butter.  As the batter drizzles into the pan, move it around so the butter is displaced and runs in and around the batter.  Lastly, gradually pour or spoon into the batter the peaches and juice.  Try to distribute the juice and peaches evenly.

Bake for 45 minutes.