In a small mixing bowl, add the flour and brown sugar.
Using a pastry blender, cut in the cold, diced butter until the mixture looks like peas. Set aside while you prepare the cake batter.
In a large mixing bowl, add the flour, sugar, milk together using a wooden spoon.
Add the melted butter to the bottom of a 9X9 inch baking dish.
Then pour the batter into the pan. Add the can of peaches, juice and all on top of the batter. Do not stir.
Add the brown sugar crumble to the top of the cake batter.
Bake in a preheated 350° F oven for 30 to 40 minutes or until the top is golden brown and the cobbler topping is baked through. Sprinkled powdered sugar on top and serve!
Notes
If you do not have self-rising flour on hand, simply combine: 1 cup flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Whisk the ingredients together so that both the salt and baking powder are distributed evenly with the flour.
Some people have stated that the baking time takes longer than listed here. Please remember that all ovens are calibrated differently. The recipe should look like my photo and the top be golden brown. My cobbler baked in 35 minutes.