Juicy peaches get tossed with cinnamon, vanilla, and a bright hit of lemon juice, then baked until they turn glossy and jammy around the edges. The topping bakes up into craggy, golden biscuits with a crisp, sugared crust and a tender center, thanks to cold butter worked into the dough and a splash of tangy buttermilk. Every bite is that classic contrast of soft, syrupy fruit against a crumbly, buttery topping — pure summer comfort in a baking dish. It rests for just ten minutes out of the oven so the filling can thicken to that perfect spoonable consistency before you dig in. This cobbler is a great pick for a wheat free dessert table, delivering all the nostalgic peach-cobbler flavor without missing a beat. Serve it warm with a scoop of vanilla ice cream and you've got a crowd-pleaser that doesn't taste like it's missing anything.
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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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