- 2 29 oz canned peaches in heavy syrup Only use the peach juice from one can, not both.
- 1/4 cup granulated sugar Add more or less depending on your taste
- 5 tbsp melted unsalted butter
- 2 1/2 tsp lemon juice
- 2 tsp vanilla extract
- 1/8 tsp salt
- 2 cups flour
- 2 tsp baking powder
- 1 1/2 cup granulated sugar
- 1 pinch nutmeg small pinch
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup melted unsalted butter
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Preheat oven to 400 degrees F. Pour the first can of peaches and it’s juices into a 9×13 pan. Next, drain the juice from the second can and pour only the peaches into the baking dish. Do not use the juice from the second can.
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Add the melted butter, a pinch of salt, the lemon juice, sugar and vanilla extract to the peaches and syrup in the pan.Mix well to combine. **SEE NOTES**
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In a large bowl, add the flour, sugar, baking powder, cinnamon a small pinch of nutmeg and salt. Mix very well. Pour the flour over the top of the peach cobbler. Make sure you cover the majority of the top of the cobbler with flour.
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Using your clean hand or the back of a large spoon, smooth out the flour mixture covering the edges as best as you can but it’s fine if you miss some of the edges. See post for steps and pictures about this step. When you’re done smoothing the flour, the top should be smooth and not big and lumpy. *SEE NOTES*
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Starting from the top of the pan working your way down, drizzle melted butter over the top of the of the flour. Bake for 15 minutes then reduce the oven temperature to 375 degrees F and continue to bake for an hour or until the top has is crisp and golden brown. Serve warm with scoop or two of ice cream. Enjoy! To make this using fresh ripe peaches see notes.