Preparation Steps

• Preheat the oven to 375°F. Lightly butter a 9x13-inch baking dish and set it aside.
• In a large bowl toss the sliced peaches with 1/3 cup granulated sugar, the cornstarch (if using), and the ground cinnamon. Let the mixture sit and macerate for 10–15 minutes so the peaches release some juice.
• While the peaches macerate, whisk together the flour, baking powder and salt in a medium bowl. Stir in the 2/3 cup sugar until evenly distributed.
• Add the melted butter and vanilla to the dry mixture and stir until a thick, slightly sticky dough forms. The texture should be more like a stiff biscuit dough than a pourable batter.
• Pour the peach mixture and all accumulated juices into the prepared pan, spreading into an even layer.
• Drop tablespoons of the topping over the peaches, spacing them out so some fruit peeks through. If needed, gently press a few dollops to help cover the fruit. For neater dollops, chill the mixed topping 5–8 minutes before scooping.
• Bake the cobbler in the preheated oven for 35–40 minutes, or until the fruit is bubbly at the edges and the topping is set and golden brown.
• If you want a crisper, caramelized top, move the pan under the broiler for 1–3 minutes—watch carefully so it doesn't burn.
• Remove from the oven and let rest 20–30 minutes so the filling thickens. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.