Ingredients:

  • 2 cups (300g) fresh peaches, peeled and diced small
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (25g) brown sugar
  • 1/2 tsp (1g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (120ml) whole milk
  • 4 tbsp (56g) unsalted butter, melted

Instructions:

  1. In a small bowl, toss the diced peaches with lemon juice, brown sugar, cinnamon, and vanilla. Let sit for 5 minutes to allow the sugars to create a natural syrup.
  2. Whisk together the flour, granulated sugar, baking powder, and salt in a separate bowl.
  3. Stir in the milk and melted butter until just combined; do not over-mix.
  4. Grease a 12-cup standard muffin tin thoroughly.
  5. Spoon about 1 tablespoon of the peach mixture into the bottom of each muffin well.
  6. Carefully dollop 1 to 2 tablespoons of batter over the top of the peaches, leaving about 1/4 inch of space at the top of the tin.
  7. Bake at 375°F (190°C) for 12–15 minutes until the tops are deep mahogany gold and juices are bubbling.
  8. Let the cobblers cool in the pan for 10 minutes before lifting them out.