Juicy peaches simmer down with sugar, fresh lemon juice, and a warm hit of cinnamon until they're soft and syrupy, then get spooned over a rich batter that bakes up into a golden, crackly-topped cobbler. The magic happens right in the baking dish, where the batter rises up and around the fruit, creating those signature craggy peaks and a tender, custardy interior underneath. It's a spoon-friendly dessert with deeply caramelized edges and pockets of syrupy peach in every bite. Serve it warm with a scoop of vanilla ice cream or a swirl of whipped cream for the best possible contrast of hot and cold, sweet and tangy. This one's an easy addition to a gluten free dessert rotation, especially during peak peach season when the fruit is at its juiciest.
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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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