Pour self-rising flour into large mixing bowl. Add granulated sugar and mix thoroughly. Mix in milk until batter is thoroughly wet yet lumpy. DO NOT OVERMIX!
Preheat oven to 275 degrees F.
Cut butter into 4 parts and place in a 9-by-13-inch baking pan. Place in oven until butter is completely melted. Remove pan from oven and pour the batter evenly around the pan. Add peaches to the pan evenly, pouring the peach syrup from one can into the batter. Add a fine dusting of cinnamon to the top of the batter and place the pan in the oven. Bake 45 minutes. Rotate pan and continue to bake 45 minutes more. Remove from oven and spread turbinado across the top of the cobbler. Bake until cobbler top is light golden brown, an additional 10 to 15 minutes. Remove cobbler from oven and allow to cool for 15 minutes. Serve with or without ice cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Louie Mueller Barbecue, Taylor, TX