Place peaches in a saucepan with sugar, lemon juice, cinnamon, vanilla, and cornstarch. Cook over medium heat for 5 minutes until juices thicken slightly. Remove from heat.
Preheat the oven
Set to 350°F (175°C).
Make the batter
In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
Stir in milk until smooth.
Assemble the cobbler
Pour the melted butter into a 9×13-inch baking dish.
Pour the batter over the butter (do not stir!).
Spoon peaches and their juices evenly on top. (The batter will rise up around the peaches while baking.)
Bake
Bake for 40–45 minutes, until the top is golden brown and crisp around the edges.
Serve
Let cool slightly, then serve warm with vanilla ice cream or whipped cream.
👉 Tips for the best cobbler:
If using canned peaches, drain most of the syrup so it doesn’t get too runny.
For a deeper flavor, sprinkle a little brown sugar and nutmeg over the top before baking.
This cobbler is best eaten warm but also tastes amazing cold the next day.
Would you like me to also share a cast iron skillet version (with extra caramelized edges) or keep it classic with the baking dish?
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