For the filling:

6 cups fresh peaches, peeled and sliced (or use canned peaches, drained)

1 tablespoon fresh lemon juice

1 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon cornstarch (optional, for thicker filling)

For the crust:

1 cup all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

3/4 cup whole milk

For topping:

Ground cinnamon, for sprinkling on top

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Prepare the filling: In a large bowl, combine the sliced peaches, lemon juice, sugar, cinnamon, and nutmeg. If you prefer a thicker filling, stir in cornstarch. Let the mixture sit for 15 minutes.
Preheat the oven: Set the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the crust: In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in the milk and melted butter until just combined (the batter will be lumpy).
Assemble the cobbler: Pour the batter into the prepared baking dish. Spoon the peach mixture evenly over the top, but do not stir the filling into the batter.
Sprinkle cinnamon: Lightly sprinkle ground cinnamon over the peach mixture.
Bake: Place the dish in the oven and bake for 45-50 minutes or until the topping is golden brown and the peach filling is bubbling.
Serve and enjoy: Let the cobbler cool slightly before serving. It’s delicious when served warm with vanilla ice cream or whipped cream.

Other fruits: Substitute peaches with berries, apples, or nectarines for a different twist.
Spiced version: Add a pinch of ground ginger or allspice to the peach filling for added depth.
Vegan version: Use vegan butter or coconut oil and plant-based milk like almond milk for a dairy-free version.
Crunchy topping: Add oats or chopped nuts (like almonds or pecans) to the crust for a crunchy texture.