4. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, and the remaining sugar. This step evenly distributes the leavening agents and prevents clumping.
5. Combine Milk and Dry Ingredients:
Slowly add the milk to the dry ingredients and stir gently until just combined. The batter should be smooth but slightly lumpy. Be careful not to overmix — overworking the batter can make the crust dense instead of light and tender.
6. Layer the Batter:
Pour the batter evenly over the melted butter in the baking dish. Resist the urge to stir! This layering technique allows the batter to rise around the peaches as it bakes, creating the cobbler’s signature crispy top and soft, cake-like interior.
