Peach Cobbler

Here is the before and after picture of this recipe, which we made for my two year old granddaughter's second birthday party.  I lean towards cakey rather than biscuity cobbler, so this method, where the batter goes on the bottom and the fruit on the top, and then switch in the cooking avoids the dryness that cobbler can sometimes have.  Yum!

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

For the batter:

• 6 Tablespoons butter
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• ground cinnamon

• Add the sliced peaches, sugar and salt to a saucepan and stir to combine. 
*(If using canned peaches, skip to step 3) 
• 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 350 degrees F. Slice butter into pieces and add to a 9x13 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, if using) over the batter. Sprinkle cinnamon generously over the top.
• Bake at 350 degrees for about 40-45 minutes, until some brownness and carmelization occurs. Serve warm, with a scoop of ice cream, if desired.