Juicy peaches baked under a sweet, biscuit-like batter topping that bakes up golden and slightly crisp at the edges — a summer dessert across the American South wherever peaches are in season.
Macerate the peaches
Toss the sliced peaches with the sugar and lemon juice and let them sit while you prepare the batter, about ten minutes.
10 minMelt the butter in the dish
Melt the butter in a baking dish either on the stovetop or in a 190°C oven, then tilt to coat the bottom evenly.
Mix the batter
Whisk the flour, sugar, baking powder and salt together, then whisk in the milk until you have a smooth, pourable batter.
Layer the cobbler
Pour the batter over the melted butter in the dish without stirring, then spoon the peaches and their juices evenly over the top.
Bake until golden
Sprinkle the cinnamon over the top and bake at 190°C until the batter has puffed up golden brown and set in the centre, about forty minutes.
40 minCool slightly before serving
Let the cobbler cool for ten minutes so the juices thicken, then serve warm, ideally with vanilla ice cream.
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