Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into cubes
  • 1/2 cup (120ml) whole milk
  • 2 tablespoons (30ml) melted butter
  • Turbinado sugar (coarse sugar) for sprinkling on top

Instructions:

  1. Peel, pit, and slice the peaches. Toss them in a large mixing bowl with the sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
  2. In a small mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Using a pastry blender or food processor, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Stir in the milk until just combined. Do not overmix!
  5. Pour the peach filling into the baking dish. Drop spoonfuls of the cobbler topping evenly over the peaches.
  6. Brush the melted butter over the cobbler topping and sprinkle with turbinado sugar (if using).
  7. Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
  8. Let the cobbler cool for at least 15 minutes before serving.