Juicy peaches get tossed with sugar, cornstarch, cinnamon, nutmeg, lemon juice, and a splash of vanilla, then baked until the filling turns thick and bubbly around the edges. On top, a tender biscuit dough made with cold butter cubes worked into gluten free flour bakes up into golden, craggy mounds with just the right amount of chew. A brush of milk and a sprinkle of coarse sugar give the tops that irresistible crackly shine as they bake. Every spoonful is warm, fruity, and buttery-rich, with contrast between the soft fruit and the flaky topping. It's the kind of rustic, comforting dessert that fits neatly into an added salt kitchen without sacrificing any of that classic cobbler charm. Serve it warm with a scoop of something cold on top for the full effect.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the sliced peaches, 1/2 cup granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until the peaches are evenly coated and the cornstarch is fully dissolved. Pour the filling into the prepared baking dish and spread into an even layer.
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