Peach season means cobbler.

Peach cobbler with a scoop of vanilla ice cream.

If I’m feeling ambitious on a summer weekend, I’ll make this for breakfast. Maybe not the healthiest choice, but definitely a good choice. It’s also fantastic reheated as leftovers. Overall, this is a simple recipe with lots of flavor.

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I turn this recipe upside down, literally. The recipe is from Food Network. I link it here, because it has the measurements I need, but I don’t actually follow many of the steps in the right order. Feel free to try it the original way or my way. They both turn out tasty.

My way: Combine the dry ingredients in a bowl. Set aside. Cut the peaches and place in the bottom of your baking dish. Sometimes I use a pie dish; depends on my mood. Cover the peaches with the melted butter (I don’t think 1/2 cup is needed…1/4 cup is plenty) and some of the sugar. I find two cups of sugar is also too much. I usually use about 1/2 cup in the dry ingredients and 1/2 cup sprinkled on top of the peaches. I think. brown sugar would be a good substitute, too. Then I add the lemon juice and sprinkle in some cinnamon; I use A LOT of cinnamon. Sometimes I add some to the dry ingredients, too. Is there ever too much cinnamon? Pour the milk into the dry ingredients, and mix together. It’ll be runnier than you think. Pour the mixture on top of the peaches in the pan.

Essentially, this is a reverse cobbler—fruit on the bottom and crust on the top. The originally recipes builds it in a traditional way, but personally, I find this to be better. I bake it for 40 minutes at 375 degrees like it says. The crust will get brown. You may need to add some aluminum foil, if you think its browning too quickly. It has this crispiness, though, so definitely let it brown. It’s worth the caramelization!

It’s very difficult to not eat the entire pan when it comes out of the oven, but if you can resist, reheating the leftovers is very delicious. One plate. One meal.