Ingredients:

  • 6 cups fresh peaches, peeled and sliced (900g)
  • 1/2 cup granulated sugar (100g)
  • 2 tbsp cornstarch (16g)
  • 1 tbsp lemon juice (15ml)
  • 1 tsp ground cinnamon (2.6g)
  • 1/4 tsp salt (1.5g)
  • 1 cup all-purpose flour (125g)
  • 1/2 cup granulated sugar (100g)
  • 1 1/2 tsp baking powder (7g)
  • 1/2 tsp salt (3g)
  • 1/2 cup whole milk (120ml)
  • 6 tbsp unsalted butter, melted (85g)

Instructions:

  1. Score a small 'X' on the bottom of each peach, boil for 30 seconds, and immediately plunge into an ice bath to remove skins.
  2. Slice peaches into 1/2-inch wedges and toss in a large bowl with 1/2 cup sugar, cornstarch, lemon juice, cinnamon, and 1/4 tsp salt.
  3. Transfer the peach mixture into a 9x9 inch baking dish and spread evenly.
  4. In a separate bowl, whisk together flour, 1/2 cup sugar, baking powder, and 1/2 tsp salt.
  5. Stir in milk and melted butter until flour streaks disappear, avoiding over-mixing.
  6. Spoon the batter over the peaches in dollops or an even layer.
  7. Bake at 375°F (190°C) for 45–50 minutes until the fruit is bubbling and the topping is deep golden-brown.
  8. Allow the cobbler to rest for 10–15 minutes before serving to thicken the sauce.