Peach cobbler

Heat the oven to 375F.

Put the butter in a nine by thirteen inch baking dish and melt it in the oven, about five minutes; set aside.

Peel the peaches if wanted; to loosen a stubborn skin cut a shallow X and dip in boiling water for 30 seconds.

Twist out the pits and slice the peaches a little under half an inch thick.

Transfer the peaches to a large skillet, sprinkle over the brown and granulated sugar and cook over medium heat until the sugar melts and a little juice is released; take off the heat.

Whisk the flour, sugar, baking powder, cinnamon and salt together in a large bowl.

Pour in the whole milk and mix until just combined; do not overmix.

Pour the batter into the buttered dish without stirring it into the butter, then spoon the peaches and their liquid over the top, leaving gaps for the batter to come through.

Bake at 375F for 40 to 45 minutes, until the batter springs back when pressed lightly.

Cool slightly and serve with ice cream if desired.