If using canned peaches, make sure to drain them thoroughly. In a medium bowl, combine the peaches with granulated sugar.
light brown sugar, cinnamon, nutmeg (if using), lemon juice, and cornstarch. Stir the mixture gently to coat the peaches evenly, then set it aside.
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar-sized casserole dish with butter or non-stick spray.
Pour the peach mixture into the prepared baking dish and spread it out evenly.
Next, prepare the topping. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Add the melted butter, whole milk, and vanilla extract, stirring just until the batter comes together. Be careful not to overmix. The batter should be thick but spreadable.
Spoon the topping mixture over the peaches in the baking dish. It’s okay if the topping doesn’t cover all the peaches completely; it will spread as it bakes.
Place the dish in the oven and bake for 40-45 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean.
Once the cobbler is done, remove it from the oven and let it cool for a few minutes before serving.
It’s delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Let the peach cobbler cool slightly before serving. It’s best enjoyed warm, but it can also be stored in an airtight.
container at room temperature for a couple of days. If you want to reheat it, simply pop it in the oven for a few minutes until warmed through.
How to Make:
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