Instructions

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, combine the sliced peaches, vanilla extract, lemon juice, brown sugar, cinnamon, cornstarch, and pinch of salt. Toss to combine. Spray a large 12” skillet with nonstick cooking spray, and pour the peach mixture into the skillet, rinse out the bowl, and set aside.
3. Place the skillet with the peaches into the oven and bake for 10 minutes to slightly soften the peaches. Remove the skillet, and let cool slightly while the cobbler is being prepared.
4. Prepare the cobbler topping. In the large mixing bowl, combine the all purpose flour, kosher salt, baking powder, ground cinnamon, and brown sugar. Whisk to combine thoroughly. Add the cold cubed butter to the bowl. Use a fork or a pastry blender to cut the butter into the flour mixture. Continue to work the butter into the flour until there are no large pieces of butter left.
5. Make a well in the center of the bowl, and pour the cold whole milk into the well. Use a wooden spoon to incorporate the milk in until just combined, creating a shaggy dough. Do not over mix.
6. Spoon large spoonfuls of the cobbler dough, and slightly flatten out the dough into rustic cookie-like shapes, then place on top of the peaches. Once all of the peaches are topped with the dough, brush the top with more whole milk, and sprinkle generously with raw sugar. Bake for 25 minutes until deeply golden brown. Allow to cool slightly, and then serve warm with vanilla ice cream.