Step 1

Heat oven to 375°F.

Step 2

In a large mixing bowl (or you can do this directly in the baking dish), gently toss together all of the peach filling ingredients until combined. Transfer them to a 9 x 13-inch baking dish and spread the peaches out in an even layer. Bake for 10 minutes while you prepare the cobbler topping.

Step 3

Add the flour, sugar, baking powder and salt to a food processor and pulse briefly to combine. (Or see note below to make the topping by hand.) Scatter the butter chunks on top of the mixture, then pulse in 1-second bursts until the mixture looks like coarse crumbs with a few pea-sized bits of butter left. Drizzle in the buttermilk and pulse just until the dough starts to clump (4 to 6 quick pulses). It will be slightly sticky; avoid over-mixing.

Step 4

Carefully remove the pan of hot peaches from the oven. Using your fingers, scatter the cobbler topping in small chunks over the hot peaches. Try to cover the peaches as best you can, but there will naturally be gaps. Brush extra buttermilk on top of the cobbler dough, then sprinkle evenly with the turbinado sugar.

Step 5

Bake for about 40 minutes, or until the cobbler topping is golden brown and the peaches are bubbly around the edges. Transfer pan to a wire rack and let it cool for at least 20 to 30 minutes so that the juices can thicken.

Step 6

Serve. Serve warm with vanilla ice cream and enjoy!