• Preheat the Oven: Set your oven to 375°F (190°C) and grease your baking dish.

Make the Filling:

• Prepare Peaches: Peel, pit, and slice 6 cups (900 g) of fresh peaches. To peel, fill a large bowl with ice water and bring a pot of water to a boil. Score an along the side of each peach, blanch in boiling water for 30 seconds until the skin near the slice loosens, then transfer to the ice bath for 1-2 minutes. Peel off skins starting at the slice with your fingers or a paring knife, then slice and pit.
• Add Filling ingredients: In a large bowl, mix peaches with sugar, lemon juice, vanilla, cinnamon, and cornstarch. Add water to help the cornstarch dissolve. Stir until evenly combined.
• Layer Filling: Pour the mixture into the greased baking dish and spread it out.

Make Topping

• Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
• Cut in Butter: Add cold butter cubes and cut them in with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
• Add Liquids: Stir in the milk or buttermilk and vanilla until just combined—the batter will be thick and slightly lumpy.
• Place Topping: Drop spoonfuls of the topping over the peach filling, spreading it slightly but leaving gaps for peaches to be seen.
• Bake: Bake for 40-50 minutes, until the topping is golden brown and the filling is bubbling.
• Serve: Let the cobbler cool for 10-15 minutes to set. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for pure bliss.