It’s August and peaches are everywhere. Whatever shall we do? (The answer is make peach cobbler, obvs.)

The basic version of this recipe (inspired by the one here) is a solid foundation that can be customized depending on your tastes. Ready for fall flavors? Add a little ground clove to the cinnamon on the top. Maybe mix brown sugar with the standard white granulated. Replace the milk with a blend of soy/oat milk and ginger-flavored sweet cream sauce. Leave the skin on the peaches if they’re not too tough and you want to throw in some vitamins. If you have vodka-soaked peaches leftover from making cordials, swap those in!

If you just want a little cobbler rather than a full 9×13″ pan, go for an 8×8″ square pan and cut all the ingredient amounts in half.

5 peaches, peeled, pitted, and sliced (about 4 cups)
3/4 cup sugar
1/4 teaspoon salt

Batter:
6 Tablespoons butter
1 cup flour
1 cup white sugar (or 1/2 brown, 1/2 white)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk (I used mostly unsweetened soy with a little ginger cream sauce)
ground cinnamon
ground cloves (optional)

Add the sliced peaches, sugar, and salt to a saucepan and stir to combine.
(If using canned peaches, skip to the next paragraph.) Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside. 

Preheat oven to 350F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

In a large bowl, mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan over the melted butter and smooth it into an even layer. 

Spoon the peaches and juice (or canned peaches) over the batter. Sprinkle cinnamon generously (and optional cloves) over the top.

Bake at 350F for about 38-40 minutes. Serve warm with a scoop of ice cream, sweet cream sauce, or just a little fresh cream.