Classic Southern Peach Cobbler

1.Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.

2.In a large mixing bowl, combine the sliced peaches, 1/2 cup granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, and cornstarch. Toss gently to coat the peaches evenly. Set aside to macerate while preparing the topping.

3.In another bowl, whisk together the all-purpose flour, remaining 1/2 cup granulated sugar, baking powder, and salt.

4.Stir in the melted butter, milk, and vanilla extract into the dry ingredients until just combined. Be careful not to overmix; the batter should be thick but pourable.

5.Pour the peach mixture into the prepared baking dish, spreading it out evenly with a spoon. The peaches will be juicy and slightly syrupy.

6.Drop spoonfuls of the biscuit batter over the peaches, covering as much surface as possible but leaving some gaps for steam to escape. Dot the biscuit topping with small pieces of butter to promote browning and flavor.

7.Bake in the preheated oven for 40-45 minutes, or until the biscuit topping is golden brown and cooked through, and the peach filling is bubbly around the edges.

8.Remove from the oven and let the cobbler cool for at least 15 minutes before serving. This allows the juices to thicken slightly for a perfect texture.

9.Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.