Tank Cooks Peach Cobbler

Recipe courtesy Mark Bachmeier

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Ingredients:
5 to 6 medium peaches, approx 914g
1 lemon for juice and zest, only use half for the juice 1 tbsp – 15ml, zest
2 cups of Sugar, divided into 400g
1 cup of All-Purpose Flour/Plain flour 120g
1 cup of milk 237ml
1/2 tsp vanilla extract 2g
1/2 tsp salt 2g
1 tbsp of baking powder 14g
1/2 tsp cinnamon 1g
1/2 cup of unsalted butter 114g
A few pinches of cinnamon
A few pinches of nutmeg

Directions:
1. Preheat the oven to 375 F/190 C.
2. Rinse, dry, and slice the peaches. Peel them if desired and add them to a medium pot on the stovetop. Set the burner temp to medium. Add 1 cup of sugar, the zest from a lemon, and the juice from half the lemon. Stir occasionally and bring the mixture to a boil.
3. While the peaches are heating up, in a large bowl, whisk together the flour, salt, baking powder, and the other cup of sugar. Then add the milk and whisk, followed by the vanilla extract, and mix until a smooth batter forms.
4. Melt the butter and pour it into a 13×9 baking dish. Pour the batter over the butter, but don't stir it in.
5. After the pot of peaches boils, carefully pour the mixture over the peach cobbler batter in the pan. Gently spread out the peaches. Sprinkle with cinnamon and nutmeg, if desired.
6. Bake the peach cobbler for 35 to 45 minutes until nice and golden brown.
7. Allow it to cool, then serve it up plain or with a scoop of vanilla ice cream. Enjoy!