2 cups of fresh peaches or a 29 oz. can of peaches, drained (since I had so many, I cut up more peaches than were called for and it didn't hurt a thing)
3 Tbsp. lemon juice
½ cup brown sugar
1 tsp. ground cinnamon
¾ cup flour
½ cup granulated sugar
2 tsp. baking powder
¼ tsp. salt
¾ cup milk
⅓ cup unsalted butter, melted
Arrange peeled and sliced peaches in a brownie pan (I used an oblong Pyrex dish). Sprinkle brown sugar and cinnamon over peaches and drizzle with lemon juice.
In a separate bowl, mix flour, salt, baking powder, sugar, and milk until smooth. Pour batter over peaches. Drizzle melted butter over batter. Bake at 350 degrees for 35 minutes to an hour. Crust will puff up and begin to turn golden when done.
These are a few of my small white flesh peaches grown on my tree outback; I added them into the cobbler.
And here's the finished product.
By the way, I'm sharing for Foodie Friday @ Designs by Gollum! What better way to pay homage to her new book's heroine, Teeny Templeton, than to make this peach of a dessert?! ; )