Texas Peach Cobbler

Found this recipe last summer on Pinterest. It sure made the rounds then, but I just got around to making it. Peaches are divine right now and if there's one thing I love it's fresh peaches. The juice running down your chin, the sweetness....simply delicious. I've had them for breakfast the past two mornings. 
I'm also fond of cobblers (as you've noticed) so used what peaches I had left to make this one. I halved the recipe because I'm not cooking for a big family; even at that this recipe will easily be enough for two for several days. Refrigerate and then heat it up. 
Note: the recipe below is for the full amount. 
Frankly, it looks as though a scoop of vanilla or a lovely light herbal ice cream should be on top, but it was divine without.

Texas Style Peach Cobbler
Found on Smoked 'n Grilled blog

Ingredients:
2 lbs fresh peaches (approx. 7 medium peaches) 
1/2 cup butter   
1 cup flour 
2 cups sugar 
2 tsp baking powder 
1/2 tsp salt 
2/3 cup milk 
1 egg 
1 tsp cinnamon 
1/2 tsp freshly grated nutmeg

Method:

To peel fresh, ripe peaches bring a pot of water to boil. Submerge peaches completely in boiling water for approximately one minute then immediately dunk them in a bowl full of ice water. 
Remove peaches and the skin will practically fall off in your hands. 
Peel and slice the peaches, place in a medium bowl.
Preheat oven to 350°F. 
Melt butter in a 13×9 inch casserole. 
In a mixing bowl, stir together flour, 1 cup of sugar, baking powder, and salt. 
Add milk and egg and stir to combine. 
Pour batter over melted butter in the casserole dish, do not stir. 
Add 1 cup of sugar to peaches along with cinnamon and nutmeg if using. Stir to combine. 
Spoon peaches and sugar gently over batter, do not stir. 
Bake casserole for 30-40 minutes or until batter is fully baked and golden. 

                                              Looks like bread pudding, doesn't it?