Step 1

Rinse and peel 500 grams peach or 6 to 7 medium to large peaches.

Step 2

Cut them into half and remove the stones. Chop all of them into 1 to 1.5 inches chunks.

Step 3

Take the chopped peaches and sugar in a mixing bowl. For sweet-tasting peaches, add ¼ cup sugar

Step 4

For less to moderately tart and sweet-tasting peaches, add ⅓ to ½ cup sugar

Step 5

Mix very well and keep aside. Preheat oven at 190 degrees celsius or 370 degrees fahrenheit for 15 minutes prior to baking.

Step 6

Take unsalted butter (roughly 60 grams) in a small bowl or a small pan. Let it melt on a stovetop on a low flame. You can even melt butter in the oven in the pan that you will use to bake (use a 9x9 inch square baking pan).

Step 7

In a bowl, take 1 cup whole wheat flour, 2 teaspoons baking powder and 1 pinch salt. Skip salt if using salted butter.

Step 8

Mix very well with a spoon or whisk.

Step 9

Add ½ teaspoon vanilla extract, ¼ teaspoon cinnamon powder, 2 pinches of nutmeg powder and ½ cup sugar. You can use less sugar too. At times I have made a cobbler with 6 tablespoons sugar and the taste is mildly sweet but not sweet enough.

Step 10

Again mix very well with a spoon or whisk.

Step 11

Pour 1 cup milk or add as required.

Step 12

With a whisk mix well. Mix with light pressure. You do not want gluten strands to form in the batter. You can even mix by using the cut and fold technique. Tiny lumps are alright in the batter. The consistency is medium flowing like that of a pancake batter.

Step 13

Pour the melted butter in a ceramic or stoneware 9x9 inch square baking dish.

Step 14

Pour the batter on top of the melted butter layer. Do not stir or mix. Do not even shake or tilt the pan.

Step 15

Using a large spoon, top the chopped peaches on the batter. Just gently place the peaches on the batter all over and evenly. Pour the leftover peach juice from the bowl on top of the peaches all over.

Step 16

Cover the entire surface of the pan with peaches and sugar mixture. Do not stir or shake the pan or press the peaches in the flour batter.

Step 17

Now place the pan in a preheated oven. Bake at 190 degrees celsius or 370 degrees fahrenheit for 40 to 60 minutes till the top is crisp and golden. Oven time varies, so do keep a check.

Step 18

Once the top crust looks golden and crisp, remove from the oven.

Step 19

Let the peach cobbler become warm or cool at room temperature. Serve peach cobber plain or with vanilla ice cream. Leftover peach cobbler can be refrigerated.