1.5 sticks butter, melted
2 cups flour
1.5 cups sugar (if using fresh peaches, increase sugar to 2 cups)
2 tsp baking powder
1.5 tsp cardamom
.75 tsp cinnamon
reserved juice from peaches and enough milk to equal 2 cups
1 tsp almond extract
29 oz can sliced peaches, drained, reserve juice.
Preheat oven to 350
Pour melted butter into a 9 x 13 pan and use a pastry brush to butter the sides.
Mix dry ingredients and add milk and extracts. Blend well. Pour into pan on top of melted butter. Do not stir. Distribute peach slices evenly on top of batter.
Bake at 350 for 45 minutes until a knife inserted in cobbler comes out clean.
Serve warm or cold. With whipped cream if desired. Refrigerate if not eaten within 4 hours.
NOTE: this is not a "biscuit on top of fruit" cobbler. It's more like a soft, wet cake with fruit in it.