Classic Southern Peach Cobbler

Instructions

1. Preheat your oven to 375°F (190°C). Cut your half-cup of unsalted butter into equal-sized cubes and scatter them across the bottom of your nine-by-thirteen-inch baking dish. Place the dish directly into the preheating oven for 5 to 7 minutes. Carefully slide the dish out as soon as the butter is completely melted, golden, and bubbling at the edges. Set it on a heatproof surface.
2. In a medium saucepan, combine your sliced peaches, one cup of the granulated sugar, the fresh lemon juice, cornstarch, vanilla extract, cinnamon, and nutmeg. Stir the mixture gently with a wooden spoon until every single peach slice is evenly coated in the spices and starch. Place the pan over medium heat and bring it to a gentle simmer. Cook for 3 to 5 minutes, stirring occasionally, until the sugar has dissolved and the peaches are surrounded by a thick, bubbling, spiced syrup. Remove from heat.
3. In a medium mixing bowl, whisk together the all-purpose flour, the remaining one cup of granulated sugar, the baking powder, and the salt until completely combined. Slowly pour in the room temperature whole milk while whisking gently. Continue to whisk until the dry ingredients are fully incorporated and the batter is smooth, though a few tiny lumps are perfectly fine. Do not overmix, or your crust will turn out dense and tough.
4. Take your bowl of batter and pour it slowly into the center of your baking dish, right over the hot melted butter. Allow the batter to naturally flow outward toward the edges of the pan on its own. If needed, use a spatula to gently nudge the batter into the corners, but keep the layers distinct. Do not stir.
5. Gently ladle the warm peach slices and all of their delicious, spiced juices evenly over the batter. Distribute the peach slices so that every single serving will have a generous amount of fruit. In a tiny bowl, mix your tablespoon of coarse turbinado sugar with a pinch of cinnamon, then sprinkle it evenly across the top of the cobbler.
6. Carefully place your baking dish onto the middle rack of your preheated oven. Bake for 40 to 45 minutes. Watch for the crust to turn a deep, golden brown and the peach filling to bubble lazily around the edges. Insert a toothpick into the cake-like portion of the crust to check for doneness; it should come out clean. Remove the dish from the oven and let it sit on a wire rack for at least 15 to 20 minutes before serving. This rest time allows the juices to thicken to perfection.