Make sure your oven is fully preheated to 350°F so your batter starts cooking right away when it goes in., Pour the batter over the hot melted butter and refrain from stirring — this helps create the classic cobbler’s unique layered texture., Drain the canned peaches really well to avoid a soggy cobbler from extra syrup., Spread the peaches out evenly over the batter so your topping cooks uniformly and every bite has peachy goodness., Use an 8×8-inch baking dish or similar; adjust bake times if using a bigger dish., Let the cobbler rest 10-15 minutes after baking before serving., Mix-ins and substitutions:, – Use 3–4 cups peeled fresh peaches instead of canned; toss with sugar if tart., – Add 1/2 to 1 teaspoon cinnamon or a pinch of nutmeg over peaches before baking for warmth., – Replace half the sugar with brown sugar for caramel-like depth., – Mix in pears, nectarines, or frozen peaches for variety., – Use 1:1 gluten-free flour blend to make gluten-free version.