Preheat the oven to 350. Place the peaches, water, brown sugar and cornstarch in a saucepan. Bring the mixture to a boil, while stirring often. Remove from the heat and add the lemon juice and butter.
Remove from heat and pour into a 9x13 pan.
MAKE THE TOPPING:
In a large bowl, combine the flour, sugar, baking powder and salt. Mix together the milk and butter. Add the wet ingredients to the dry and stir until just combined. Mix together the sprinkling mixture in a small bowl and set aside.
Spoon the topping evenly over to fruit layer. This works best by placing small dollops of the batter over the filling then spreading with a small off-set spatula. It is ok if there are a few gaps in the topping but try and make it as even as possible. Sprinkle with the sprinkling mixture (you may not use all the cinnamon sugar).
Bake for 30 minutes, until the top is golden and the fruit is bubbling. Allow to sit for at least 30 minutes before serving. Enjoy!
You can use fresh, frozen or canned peaches for this recipe.
FRESH PEACHES: Peel them and use as instructed.
CANNED PEACHES: Drain off the juice and give them a rinse.
FROZEN PEACHES: Thaw completely before using. I usually do this overnight in the refrigerator.
MAKE IT DAIRY-FREE: Use vegan butter and almond milk (or another dairy-free milk) to make this cobbler dairy-free.DELICIOUS VARIATION: Try replacing 1 cup of the peaches with 1 cup of blueberries for a tasty peach blueberry cobbler!