1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided into 1 cup portions
1 cup milk
1 tablespoon baking powder
Pinch of salt
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
- Melt butter in a 13- x 9-inch baking dish or casserole.
- Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
- Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
- Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
- You can use frozen peaches, or canned, or cherries or blueberries or blackberries or raspberries, or a mixture. Consider draining some of the syrup off and adjusting the sugar for canned fruit.
- You absolutely do not need 1 cup of sugar in the fruit mixture. Adjust the sugar after tasting the fruit, especially if you're using canned or sugar-packed frozen fruit. You want to taste the fruit, but you also want to have a fruit juice and sugar syrup that thickens (and you can cheat by adding a little flour or corn starch and using less sugar).
- With some judicious pouring and butter distribution, you can use smaller individual cobbler dishes.
- Serve with ice cream on warm cobbler, or even heavy cream.