• Preheat your oven to 375 degrees Fahrenheit.

Peach Base

• Spray a 9 by 13 inch baking dish with cooking spray.
• In a large bowl, combine the peaches, sugar, lemon juice, and cornstarch. Stir well to combine. Let rest while making the biscuit topping.
  3 - 4 pounds fresh peaches, 2/3 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch

Biscuit Topping

• In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  2 1/2 cups all purpose flour, 1/2 tablespoon baking powder, 1/2 teaspoon table salt
• Using a stand mixer or a hand mixer, beat together the room-temperature butter and granulated sugar. Beat until light and fluffy, about 3 to 6 minutes.
  12 tablespoons unsalted butter, 3/4 cup granulated sugar
• Beat in the milk, then the egg, and then the vanilla.
  1/4 cup milk, 1 egg, 1 teaspoon vanilla extract
• Add the flour mixture and beat until just combined. The dough batter will be very sticky.

Putting Together the Cobbler

• Pour the peaches and all their accumulated juices into the prepared baking dish.
• Drop the dough on top of the peach filling. Bake for 45 to 50 minutes or until the dough is golden brown. Remove from the oven. Let sit until no longer hot, but still warm (20 to 30 minutes) and serve with vanilla ice cream.