Easy Peach Cobbler
1 1/4 pounds firm rip peaches (5-6)
1 tablespoon fresh lemon juice
1 2/3 cups sugar
1 stick butter, melted
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
cinnamon and/or nutmeg for sprinkling (op)
Put oven rack in middle position and preheat oven to 375 degrees.
Cut an x in the bottom of each peach with a sharp paring knife and blanch peaches in 2 batches in a 3 quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water. Peel off skin with a paring knife, beginning from scored end, and discard. Half peaches, then pit and cut lengthwise into 1/4 inch slices.
Transfer peaches to a 3 quart heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring constantly, then boil, stirring occasionally, 4 minutes. Remove from heat.
Pour melted butter into a 13x9" baking dish. Whisk together flour, baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir). Sprinkle lightly with cinnamon/nutmeg if desired and bake until cobbler is bubbling and top is golden brown, 40-45 minutes. Cool in pan on a rack until warm, about 25 minutes.