1-First Step: Prepare the peaches Add the sliced peaches, 3/4 cup sugar, and 1/4 teaspoon salt to a saucepan. Stir everything together so the sugar starts coating the fruit evenly. Place the pan over medium heat and cook for a few minutes until the sugar dissolves and the peaches release some juice. If you are using fresh peaches, this step helps build a juicy filling without needing extra thickeners. If you are using canned peaches, use the peaches with their syrup and skip the simmering step. Once the fruit is ready, remove the pan from the heat and set it aside.

2-Second Step: Melt the butter in the baking dish Preheat the oven to 350 degrees F. Take the 6 tablespoons of butter and slice them into pieces, then place them in a 9×13 inch baking dish. Put the dish in the oven while it preheats so the butter melts evenly. This is one of the easiest tricks in the recipe because it saves a separate pan and helps the cobbler bake with rich, buttery edges. Remove the dish from the oven once the butter has melted. Tilt the dish gently if needed so the melted butter coats the bottom.

3-Third Step: Mix the batter In a large bowl, combine the 1 cup all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Stir the dry ingredients together so the baking powder is evenly distributed. Next, pour in the 3/4 cup milk and stir just until combined. Try not to overmix. A few small lumps are fine and often help the baked topping stay tender. The batter should look smooth but not beaten, with a pourable texture.

4-Fourth Step: Assemble the cobbler Pour the batter directly into the baking dish over the melted butter. Do not stir. Smooth the surface gently if needed so it spreads across the dish. Then spoon the peaches and their juice over the batter. If you are using canned peaches, spoon the peaches and syrup over the batter the same way. Again, do not mix it all together. The layers will shift while baking and create that classic cobbler look.

5-Fifth Step: Add cinnamon and bake Sprinkle cinnamon generously over the top. This adds a warm finish that pairs so well with sweet peaches and buttery batter. Bake the cobbler at 350 degrees F for about 38 to 40 minutes. Watch for a golden top and a set center. The edges should look bubbly and the surface should have a light crust. If the top browns too quickly, you can loosely cover it with tinfoil near the end of baking.

6-Final Step: Cool slightly and serve warm Let the cobbler sit for a few minutes after baking so the juices settle. Serve it warm, and if you want the full classic experience, add a scoop of vanilla ice cream on top. The cold ice cream melting into the warm fruit is hard to beat. If you want the best texture, serve the cobbler while it is still warm from the oven, but not so hot that it falls apart on the plate.