Instructions/Method
- Preheat your oven to 350°F (175°C).
- Prepare the peaches: If using canned peaches, do not drain. If using fresh or frozen, add 1/2 cup sugar and let them macerate for 30 minutes.
- Melt the butter: Place the butter in a 9×13-inch baking dish and put it in the oven until melted. This adds flavor and prevents sticking.
- Mix the batter: In a medium bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Stir in the milk until smooth.
- Assemble the cobbler: Pour the batter over the melted butter—do not stir. Spoon the peaches (and their juices) evenly over the batter. Again, don’t stir. The batter will rise around the peaches as it bakes.
- Add cinnamon and sugar: Sprinkle the top with ground cinnamon and 1 tablespoon sugar for a golden, slightly crisp top.
- Bake: Place in the oven and bake for 40–45 minutes, or until the top is golden and the edges are bubbling.
- Cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream.
Tips & Variations
- Add a splash of bourbon to the peaches for a grown-up twist.
- Use brown sugar instead of white sugar for a richer flavor.
- Add a pinch of nutmeg or ginger with the cinnamon for extra warmth.
- Make it gluten-free by substituting a 1:1 gluten-free flour blend.
Note: Make sure not to stir the batter once the peaches go in—this is the secret to that perfect cobbler crust.
Serving Suggestions
- Serve warm with vanilla ice cream for a classic combo.
- Pair with whipped cream and a sprig of mint for a lighter option.
- Leftovers can be eaten cold for breakfast—no judgment here.
- Try it with a drizzle of caramel sauce or sweetened condensed milk.
