The ultimate peach cobbler with juicy sweet peaches and a crispy cinnamon cookie topping. Easy to make and delicious!
PREP: Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 ceramic or glass pan (do not use metal; it can cause the fruit to have a metallic flavor).
FILLING: Prepare the peaches (NOTE 1) Add chunks of peaches to a large bowl. Toss gently with lemon juice. Add in the dark brown sugar, white sugar, cinnamon, nutmeg, cornstarch, salt, and vanilla. Stir gently until combined and then transfer to the prepared pan along with any accumulated juices. Bake filling (uncovered with topping) for 10 minutes at 350 degrees F.
CRUMBLE TOPPING: Start by melting the butter. Once melted, allow plenty of time for the melted butter to come back to room temperature. If it is too hot, it will melt the sugar and cause a greasy topping. In a large bowl, combine the flour, baking powder, salt, sugar, and vanilla. Stir. Add the room temperature melted butter into mixture and stir until just combined. Do not overmix. Crumble with your fingers evenly right on top of partially baked peaches. Do not press down the crumble mixture. Return to the oven for 35 minutes.
CRUNCHY TOPPING: In a small bowl, stir together the sugar and cinnamon. Sprinkle evenly on top of the crumble topping. Return to the oven for 10 minutes. IF desired, broil for 2-3 minutes on HIGH for a super crisp topping. Remove from the oven and let stand for 20-30 minutes to thicken and gel. Serve with fresh whipped cream or vanilla bean ice cream.
NOTE 1: How to prepare the peaches: