Juicy peaches simmer down with a touch of lemon juice and cinnamon until soft and syrupy, then get spooned over a rich batter that puffs up gorgeously in the oven, creating those signature craggy, golden edges. The whole thing bakes into a deep-golden, custardy-in-the-middle dessert with distinct pockets of warm, spiced fruit throughout. Fresh peaches are really the star here, and cooking them down first concentrates that sweet-tart flavor before they get tucked into the batter. It's the kind of old-fashioned, bubbling-hot cobbler that's best served straight from the oven with a scoop of something cold melting on top. This version is a great fit for anyone watching their sodium intake, so you can dig into a warm bowl without a second thought. Simple pantry staples and one baking dish are all it takes to pull this together.
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Preheat the oven to 350°F (175°C). Place the butter in a 9x13-inch baking dish and set it in the oven for 5–7 minutes, until the butter is fully melted and just beginning to foam at the edges. Remove the dish from the oven and set aside.
Combine the sliced peaches, 1/3 cup sugar, lemon juice, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, for 5–7 minutes, until the peaches have softened slightly and released their juices and the sugar has dissolved.
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