To quickly peel the peaches, bring a large pot of water to a boil. Put the peaches in for 1 minute and then remove with a slotted spoon. Let cool until you can handle them and then the peel will slide off of the peaches in just a few seconds. I pinch the skin at the top of the peach (by the stem) and then peel it backwards towards the other end of the peach.

Pre-heat the oven to 400 degrees F and spray baking tray with cooking spray. I used an 11x7 inch ceramic dish but something like a 9x9 would work well.

To make the filling: mix together peaches, 1/4 cup of the brown sugar, cinnamon, vanilla, and cornstarch. I usually do this directly in the baking dish.

To make the topping, sift together the flour, baking powder, cinnamon, all spice, and 1/4 cup of brown sugar. With a spoon, mix in the vanilla, oil, and milk until just combined.

Using a large spoon, scoop the topping over the filling. To give it a more rustic and old fashioned peach cobbler look, leave some empty space in between the scoops of the topping batter.

Optional: sprinkle on the remaining 2 tablespoons of brown sugar over top of the cobbler.

Bake for 22-25 minutes until the top is a nice golden browned and the filling is bubbling.