Prep the oven and pan: Heat the oven to 350°F (175°C). Place the butter in a 9x13-inch baking dish and set it in the oven to melt. Keep an eye on it so it doesn’t brown too much.

Sweeten the peaches: In a large bowl, combine the peaches with 1/2 cup of the granulated sugar, lemon juice, vanilla, and cinnamon. Toss gently and let sit while you make the batter. This helps the fruit release juices and boosts flavor.

Make the batter: In another bowl, whisk the flour, remaining 1/4 cup sugar, baking powder, and salt. Add the milk and stir until just combined. The batter should be smooth but not overmixed.

Layer it right: Remove the hot dish from the oven. Swirl to evenly coat the bottom with melted butter. Pour the batter over the butter—do not stir. Spoon the peaches and their juices evenly over the batter—again, do not stir. This layering is what creates that classic cobbler texture.

Add a little crunch: Sprinkle the top with brown sugar for a lightly crackly finish. This step is optional but adds great texture and color.

Bake: Bake for 40–50 minutes, until the top is golden brown and the batter has risen around the peaches. The edges should be set and crisp, and the center should be cooked through.

Rest and serve: Let the cobbler rest for 10–15 minutes so the juices thicken slightly. Serve warm with vanilla ice cream or lightly sweetened whipped cream.