6cupspeachesfresh or frozen, juices or liquid reserved
½cupgranulated sugar
2tablespooncornstarch
1teaspoonfreshly squeezed lemon juice
½teaspoonground cinnamonoptional
¼teaspoonground nutmegoptional
¼teaspoonkosher salt
Instructions
Preheat the oven to 375°F.
In a large bowl, combine the peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Set aside.
6 cups peaches, ½ cup granulated sugar, 2 tablespoon cornstarch, 1 teaspoon freshly squeezed lemon juice, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt
Meanwhile, place the butter into a 9 x 13 - inch baking dish. Place the baking dish in the preheated oven just long enough to melt the butter. While the butter melts, make the batter.
½ cup unsalted butter
In a medium bowl, whisk together the sugar, flour, baking powder, cinnamon, and salt. Then add the milk, and continue to whisk until just combined.
1 cup granulated sugar, 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon ground cinnamon, 1 cup milk, ¼ teaspoon kosher salt
Carefully remove the baking dish from the oven (the butter may pop or splatter). Pour the batter over the melted butter, but don’t stir.
Use a large spoon to layer the peaches and their juices over the batter. Don’t crowd too many peaches in the center or the batter won’t bake properly. Make sure the peaches are evenly distributed across the dish.
Return the baking dish to the oven, and bake for 40-45 minutes or until the crust is golden brown.
Remove from the oven and allow to cool for at least 30 minutes before serving. Serve warm with ice cream or whipped cream.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about one (1) cup of peach cobbler. Actual calories will vary. The dessert can stored, in a sealed container, in your fridge for up to three (3) days.