This recipe for Peach Cobbler serves ten people and can be made with whole wheat flour. Although eight tablespoons of butter seems like a lot, it corresponds approximately to one pat of butter per serving.
The method of pouring the batter on the melted butter without stirring causes the dough to fry in the butter during the baking process thereby creating a crispy, chewy crust. The amount of butter can be reduced in half, but this produces a less crispy and more bread-like crust.
Slice the peaches and put them in a 4 quart pot; set aside. Heat oven to 375°F and melt butter in a 13 x 9-inch baking dish. Combine flour, 3/4 cup sugar, baking powder, and salt. Add milk and stir until the dry ingredients are moistened. Pour batter, as uniformly as possible, over the melted butter (do not stir). Add the remaining 3/4 cup sugar and lemon juice to the pot with the sliced peaches, bring to a boil over high heat, stirring constantly. Spoon the peaches over the batter (do not stir). Sprinkle with cinnamon or nutmeg. Bake at 375°F for 40 to 45 minutes or until golden brown. The cobbler can be served warm or cool.