Ingredients:

  • 2 cans (15 oz each) canned sliced peaches in heavy syrup or juice
  • 1.25 cups granulated sugar, divided
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 tbsp turbinado sugar

Instructions:

  1. Preheat your oven to 375°F (190°C). Place 1/2 cup of unsalted butter in a 9x13 inch baking dish and put it in the oven while it preheats until the butter is melted and bubbling.
  2. In a medium saucepan, combine the canned peaches (including half of the syrup from the cans), 1/4 cup of granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Bring to a gentle simmer over medium heat for 5 minutes.
  3. In a separate mixing bowl, whisk together the all-purpose flour, remaining 1 cup of granulated sugar, baking powder, and salt. Gradually whisk in the whole milk until just combined, being careful not to overmix.
  4. Carefully remove the hot baking dish from the oven. Pour the batter directly over the melted butter. Do not stir the mixture.
  5. Spoon the warm peach and syrup mixture evenly over the top of the batter. Do not stir; the batter will rise through the fruit during baking.
  6. Sprinkle the tablespoon of turbinado sugar over the surface for a crunchy, crystallized finish.
  7. Bake in the preheated oven for 40 to 45 minutes, or until the top crust is a deep golden brown and the edges are crisp.
  8. Allow the cobbler to rest for 10 to 15 minutes before serving to let the syrup thicken into a glaze.