**Instructions**
1. Preheat the oven to 375 °F (190 °C).
2. In a saucepan, melt the butter with the milk over low heat until warm (do not let it boil). Set aside.
3. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
4. Stir the milk‑butter mixture into the dry ingredients until just combined. If using vanilla, fold it in now.
5. In a 9‑inch square baking dish, arrange the sliced peaches in a single layer.
6. Pour the batter evenly over the peaches, allowing it to spread slightly.
7. Bake for 30–35 minutes, until the topping is golden brown and the peaches are bubbling.
8. Let rest for 5 minutes before serving.
**Prep time** – 15 min
**Cook time** – 35 min
**Total time** – 50 min
**Equipment** – 9‑inch square baking dish, saucepan, mixing bowls, whisk, spoon.
**Tips**
– For a chewier topping, add a tablespoon of cornmeal to the batter.
– Puree a small portion of peeled peaches and taste; add more sugar if desired.
– Serve warm with a scoop of vanilla ice cream.
**Variations**
– Swap peaches for peaches and blueberries, or use canned peaches for a shortcut.
– Sprinkle chopped nuts (pecans or walnuts) on top before baking for extra crunch.
**Serving Suggestions**
– Quarters of the cobbler with a spoonful of fresh whipped cream.
– Slice and plate on a dessert plate with a drizzle of honey.
**Storage**
– Refrigerate leftovers in an airtight container for up to 3 days.
– Reheat in a 350 °F (175 °C) oven for 10 minutes or microwave for 45 seconds.
**Nutritional information** (per serving; 6 servings)
– Calories: 380
– Fat: 18 g
– Carbohydrates: 49 g
– Protein: 5 g
enjoy
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