Ingredients:

  • 5 cups (800g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2.6g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1/2 cup (120ml) whole milk

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with sugar, cornstarch, cinnamon, and lemon juice. Stir gently until the peaches are evenly coated and the mixture looks glossy.
  3. Pour the fruit into a 9x9 inch baking dish, spreading them evenly to ensure consistent cooking.
  4. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Add the cold, cubed butter and use a pastry cutter or forks to blend until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  6. Stir in the milk just until combined; do not overmix.
  7. Drop spoonfuls of the dough over the peaches, leaving a few gaps for steam to escape.
  8. Bake for 40–45 minutes until the filling is bubbling vigorously and the crust is a deep mahogany-gold.
  9. Let the cobbler rest for 10 minutes before serving to allow the sauce to set.