In the heart of summer, fresh, juicy peaches require no accompaniment—but adding a cake batter, pastry crust, or biscuits to make a homemade peach cobbler is undoubtedly welcome. The definition of cobbler can encompass any one or more of the three toppings depending upon whom you ask.
This easy peach cobbler recipe comes from Ben Bynum, co-owner of Philadelphia restaurants Warmdaddy’s, Relish, and South Jazz Kitchen, and falls into the batter camp. First, he pours browned melted butter on the bottom of the baking dish before adding his batter one ladleful at a time to create a ripple effect that, when baked, yields crunchy constellations of caramelized bits interrupted by warm sliced peaches. Using canned or frozen peaches can provide some convenience in preparing this summer dessert recipe, but Bynum opts to macerate fresh peaches in cinnamon, brown sugar, and mace for a summery flavor that can’t be beat. That peach filling is spooned on top of the batter, which puffs up around the fruit into a cake-like texture with a crisp top and gooey base.