Juicy peaches get tossed with cinnamon, vanilla, and a splash of lemon juice, then baked until they turn syrupy and jammy around the edges. On top, a craggy biscuit layer bakes up golden and crisp, with a sparkly crust from a sprinkle of turbinado sugar. The contrast between the soft, spiced fruit and the tender, buttery-textured topping is what makes this cobbler so craveable straight out of the oven. It's the kind of dessert that fills the kitchen with a warm, cinnamon-sweet smell while it bakes. Scoop it warm into bowls with a spoon so you get plenty of that bubbling peach filling in every bite. This one's a natural fit for a vegetarian table, easy to make for a crowd, and even better with a scoop of something cold melting on top.
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Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
In a large mixing bowl, toss the sliced peaches with the granulated sugar, cornstarch, vanilla extract, ground cinnamon, and lemon juice until the peaches are evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
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