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Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Combine peaches, ½ cup sugar, lemon juice, and vanilla in a bowl. Transfer to prepared baking dish.
In separate bowl, whisk flour, remaining ½ cup sugar, baking powder, salt, and cinnamon.
Add milk to dry ingredients, stirring until just combined into a thick batter.
Pour melted butter into batter, mixing until fully incorporated.
Spoon batter evenly over peaches. Spread gently with spatula (surface won’t be completely covered).
Bake 40-45 minutes until topping is golden brown and filling bubbles at edges.
Cool 15 minutes before serving.
FAQ
Can I use canned peaches?
Yes. Drain 2 (29 oz) cans before using. Reduce added sugar to ¼ cup in filling.
Can I substitute other fruits?
Apples, berries, or cherries may replace peaches. Adjust sugar based on fruit sweetness.
Why does batter sink into filling?
This is normal. The batter rises through fruit during baking creating textured topping.
You Must Know
Do not overmix batter – lumps are acceptable
Filling should bubble around edges to indicate proper thickening
Allow cooling time for filling to set before serving
Storage Tips
Cover and refrigerate for up to 4 days
Reheat individual portions in 350°F (175°C) oven for 10 minutes
Freeze unbaked cobbler for up to 3 months. Thaw overnight before baking
Enjoy!
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