Preheat oven to 350.

Place butter in 9 x 13 casserole pan and melt in oven while heating up to temp. I usually put the casserole pan on a baking tray in case any batter bubbles over the sides of the pan.

Mix peaches and 1 cup of sugar in sauce pan and heat on stove top until bubbling, add gelatin and cook 2 minutes then turn off. If using hard fresh peaches, cook until slightly softened but not until they are mushy because they are going to bake for an hour or so. Granny's recipe calls for 3 cups of peaches but I usually use 4 cups or a little more cause I like a lot of peaches.

Mix 1 cup of sugar, flour and baking powder in a bowl.

Stir in milk with a whisk until well mixed. Sometimes I will use 3/4 cup of milk and 1/2 cup of heavy cream instead of just milk. It changes the texture of the cobbler making it a bit firmer. I sometimes add 1/4 tsp of lemon juice.

Pour mixture over melted butter and spread to fill corners. Do NOT stir.

Spoon peaches evenly on top of cobbler WITHOUT stirring. Include the syrup from the pan.

Put baking pan on a large sheet pan to catch any bubbling over for 60 to 75 minutes in middle shelf until cobbler has cooked through.

Might try putting the peaches in the melted butter and pouring the cobbler batter on top of them. Just an experimental idea for the next time I make this.