Fresh Peach Cobbler

Melt the butter in a medium bowl in a heatproof bowl in the microwave. Stir in the vanilla, then stir in the flour, 1/2 cup sugar, baking powder and salt until just combined. Refrigerate the topping while you prepare the filling. Refrigerating the topping allows the melted butter to firm up, which prevents the dough from spreading too much and gives it its cookie-like texture.

Preheat the oven to 350 degrees and grease a 13×9" baking dish. Set aside.

Halve the peaches, pit them, and slice into 1/2" slices and place them in a large bowl. There's no need to peel the peaches as the peels soften as they bake. Add the 1/4 cup sugar, lemon juice and cornstarch and toss gently to combine.

Pour the peach filling into the prepared baking dish and spread evenly.

Remove the topping from the refrigerator. Break the dough into large pieces or dollops and sprinkle them evenly over the peaches, leaving some of the fruit exposed. Press down on the dough to flatten it slightly.

Bake for about 45 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges and toward the center. The filling will be quite juicy when the cobbler first comes out of the oven and will thicken as it cools. Cool slightly before serving, about 20 minutes, to allow the peach filling to set.