Easy Peach Cobbler

This is one of those back-pocket recipes that feels like summer, even if you make it with canned peaches in the dead of winter. It's simple, quick to throw together, and hits that perfect salty-sweet balance if you use salted butter (which I always do).

I tested this with both fresh and canned peaches, both work beautifully. A few small tweaks make a big difference: skip the sugar if using canned, give it a little extra salt, and bump the bake time or temp if you like crisp, golden edges (I do).

I always serve it with tea and a scoop of vanilla ice cream (the warm-cold contrast never gets old).

Ingredients

Fruit:

• 4 cups sliced peaches:
  • Fresh: toss with ½ cup sugar (look for peaches that give slightly to pressure but aren't mushy)
  • Canned: no sugar needed
• 1 tsp lemon juice (optional)
• ½ tsp cinnamon (optional)

Batter:

• 1 cup all-purpose flour
• 1 cup sugar
• 1 tbsp baking powder
• ¼–½ tsp salt
• 1 cup milk
• ½ cup salted butter, melted

Instructions

1. Preheat oven to 350°F (or 375°F for crisper edges). Pour melted butter into a 9x13" baking dish or 10-12" cast iron skillet (cast iron will give you the best crispy, golden edges).
2. In a bowl, whisk flour, sugar, baking powder, and salt. Stir in milk until just combined.
3. Pour batter over butter — don't stir. Spoon peaches (and juices, if using fresh) evenly over the top — still don't stir.
4. Bake for 45–50 minutes, until golden and bubbly. Let it cool a bit, then serve warm with tea and a scoop of vanilla ice cream.

That's it. Simple, classic, and easy to tweak to your taste. Let me know if you try it with berries or nectarines, I think it would be just as good.