Our friend Grant is not a chef. Not a cookbook author. He's pretty handy around his kitchen in Austin, TX, but his full-time gig is as President of a company called Gossamer Gear, which manufactures and sells ultralight backpacking and hiking gear. He has been all over the world — canoed the Amazon, gone diving in the Galapagos, lived in Ecuador, herded 1,000 Hereford cows in California — but he grew up in the Midwest, and this simple recipe is one of his family favorites. Once you taste it, you'll know why.

Grace's Peach Cobbler

Peaches Ingredients

3/4 cup sugar
2-3 Tbsp. flour
1/4 tsp. cinnamon
5 cups peaches, sliced and peeled
2-3 Tbsp. butter
Shortcake mix such as Bisquick or DaddyCakes
Optional: vanilla ice cream

Method

Mix together the first five ingredients and let sit a bit to juice up. Spoon the mixture into a glass baking dish.

This is the Midwestern part here: using the shortcake mix, make the recipe — basically biscuits with sugar — and put it on top of the fruit in whatever shape you like. Drop it on, or roll it out and lattice, or whatever. It should be fairly moist.

Bake at 375° F until the house reeks of peach splendor, and top with Mexican vanilla ice cream.

Take a nap and/or watch TV or sit on the porch and rest your hands on your belly. Ahhh.