2lbspeaches, fresh OR...peeled, pitted and cut into wedges
314.5oz canspeaches in light syrupdrained
Topping Ingredients
1/2tspsalt
1cupsugar OR...if using fresh peaches
1/2cupsugarif using canned peaches
1Tbspcornstarch
1cupwater, boiling
Instructions
For The Filling
Preheat an oven to 350 degrees F.
Spray a 9 x 13 glass baking dish with non‐stick spray and gently lay the peach wedges in the dish, making sure none of them are on their edges.
In a mixing bowl, cream together the sugar and butter with the back of a spoon until the mixture is nice and smooth.
Add the milk, flour, baking powder and salt (sift these last three together to really do this right), mixing it all together until itʹs smooth again.
With a rubber spatula, cover the peaches with the creamed mixture. This mixture might be a bit stiff, and thatʹs ok. Just make sure each peach wedge is covered by some of it.
For The Topping
Mix the salt, the sugar and the cornstarch together. (If the cornstarch has been in the cupboard for a while, pitch it and get a new one!)
Sprinkle this dry mixture over the filling you made before.
Boil some water (really boil it, donʹt nuke it, and donʹt use just hot tap water either) and pour the measured water over the completed dish.
Bake the cobbler in the preheated oven for one hour.
Cool the cobbler for a while on a rack, before chilling it in the fridge for at least a couple hours before serving.
Notes
2 pounds of peaches? You might need just 6 or 8 whole peaches depending on their size. At Whole Foods Market in Ann Arbor, it only takes 4 of what they label as "conventional peachesʺ to get the 2 pounds. But be sure to actually weigh this!