Easy Peach Cobbler

Adapted from Gourmet Magazine, August 2004

Ingredients:
1 1/4 pounds peaches, (I used 2 pounds)
1 tablespoon fresh lemon juice
1 2/3 cups sugar, (I used 2 cups since I used extra peaches)
1 stick unsalted butter, melted
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk, (I used 2%)
Cinnamon or nutmeg for sprinkling

Directions:
1. Put oven rack in middle position and preheat oven to 375ºF.
2. Cut and X in the bottom of each peach with a sharp knife and blanch peaches in two batches in boiling water for 10 seconds. Immediately transfer peaches with a slotted spoon to a bowl of ice water. Peel off skin and discard. Halve peaches, then pit and cut lengthwise into 1/4-inch slices.
3. Transfer peaches to a 3-quart saucepan and add the lemon juice and 2/3 cup (I used 1 cup here) sugar. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for 4 minutes, stirring occasionally. Remove from heat.
4. Pour melted butter into a 13- by 9-inch baking dish. Whisk together flour, baking powder, salt, and remaining cup of sugar in a large bowl. Whisk in milk until just combined. Pour batter over melted butter DO NOT STIR. Pour peaches over batter DO NOT STIR. Sprinkle with cinnamon or nutmeg if desired. Bake cobbler until bubbly and top is golden brown, 40 to 45 minutes. Cool in pan on a rack until warm. Serve with sweetened whipped cream or vanilla ice cream.