Juicy peaches simmered with cinnamon and a bright splash of lemon juice spill over a simple batter that bakes up into a golden, self-crusting cobbler with crisp edges and a soft, custardy center. There's no fussy layering or piping here — you pour, spoon, and let the oven do the work while the batter rises up around the fruit in its own beautifully uneven way. The whole thing comes out of the oven deep golden brown and bubbling, perfect for scooping straight into a bowl while it's still warm. It's an easy, crowd-pleasing dessert that fits neatly into an egg free kitchen, no special equipment or technique required. Add a scoop of vanilla ice cream or a swirl of whipped cream on top, and you've got a warm, homey finish to any dinner.
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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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