Saucy Cinnamon-Sugar Peach Cobbler

This will definitely not be the last peach recipe I post this year, but it just might be the best! I mean look at that beautiful dessert up there! What's not to love?

This peach cobbler is so easy to throw together and so different than anything you've had before. Instead of plopping blobs of dough onto of a layer of peaches, you mix it all together and then pour a cinnamon-sugar liquid that absorbs into the dough.

And turns into this hidden, gooey, treasure that takes this dessert over the top. Cinnamon and peaches were made to go together people. Trust me.

Top it off with some vanilla ice cream and you have yourself one of the best summer desserts you can imagine. Everyone will be impressed with what you've created. I promise.

Saucy Cinnamon-Sugar Peach Cobbler

Adapted from Averie Cooks

Dough

1 cup all-purpose flour

1/2 cup granulated sugar

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup milk

1 tsp. vanilla extract

3 large ripe peaches, peeled and sliced into thin wedges 

Sauce

1 1/2 cups water

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 Tbsp. unsalted butter

1 tsp. cinnamon

whipped cream or ice cream for serving, optional

1. Preheat oven to 350 degrees F. Spray an 8x8 baking dish with cooking spray and set aside.

2. To a large bowl, add the flour, sugar, baking powder, cinnamon, salt, and whisk to combine.

Mix in the milk and vanilla until well combined. Stir in the peaches until combined.

3. Turn dough out into prepared pan smoothing the top lightly with a spatula as necessary; set aside.

4. In a medium saucepan, add the water, sugars, butter, cinnamon and bring to a boil over medium-high heat until sugars are dissolved. Allow sauce to simmer gently for about 3 minutes, stirring frequently.

5. Carefully pour sauce evenly over the dough. (It looks like a mess, but it bakes perfectly.)

6. Place pan on a baking sheet to prevent a mess in your oven. Bake for 50 minutes or until the edges are bubbling and the center is set. Place pan on a wire rack and allow it to cool for about 25 minutes.

7. Serve warm with whipped cream or ice cream.

*This dessert will keep up to 5 days in an airtight container at room temperature.