This recipe is an easy one and you can rely on it to please just about anyone.

It is a timeless recipe requiring ingredients you likely have on hand and peaches you can get along the county’s roads. The perfect place to stop is Taylor’s Produce. Their fields are right behind the market.

The local peaches are the best.

At The Charleston Farmer’s Market, there is a line before the peach truck from Gilbert pulls up. The peaches packed in half bushel baskets made locally disappear quickly as they are the best. Their appearance, aroma and taste are unparalleled!

There are not many things Charlestonians will stand in line for.

Other than standing over the sink to eat a perfectly ripe one on a hot summer day, this recipe seems to make everyone happy.

1 cup self rising flour

1 stick of chilled salted butter

1 cup of white granulated sugar

1/4 cup light brown sugar

1 tsp clear vanilla

2 cups of peeled, pitted and sliced peaches (about 6/7 slices per peach)

Sprinkle with 1/2 cup of sugar and set aside in a mixing bowl for a half hour or so.

Place the peaches and their juice into an oblong baking dish. Using a fork, mix the flour, sugar and butter into coarse crumbs.

Add the vanilla and evenly place this mixture over the top of the peaches.

Bake at 375° until the mixture is bubbling and starts to brown.

Remove from the oven, allow to sit for about 15 minutes and serve warm.

My Uncle Randy Corley along with other Corley family relatives will only eat this if it is covered with what Uncle Randy calls Cow Cream. I am not sure what cow cream is but I do know what heavy cream is.

I made this last week with peaches from my friends Debra and Dee Dee.

It was all gone in a flash!

This recipe is also perfect if you substitute blueberries or blackberries.

Please get out and get some Lexington County peaches if you haven’t already!

My Corley family here told me the peaches are the best after July 4 and I must agree and hope you do, too!