Ingredients
Scale
- 1 (29-ounce) can of sliced peaches in heavy syrup (or 4 cups fresh or thawed frozen peaches)
- 1 cup all-purpose flour
- 1 cup granulated sugar (plus 1 tbsp for topping)
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- 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.
Notes
Make sure not to stir the batter once the peaches go in—this is the secret to that perfect cobbler crust.