Filling:
5 small peaches, cut into 1/4-inch-thick slices (about 5 cups)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 teaspoons fresh lemon juice
Batter:
1/2 stick (4 tablespoons) unsalted butter
3/4 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
3/4 cup milk, at room temperature
For the filling:
Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan
Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil
Lower to a simmer and continue to cook for 5 minutes, remove from heat
For the batter:
Put the butter in a 2-quart baking dish and place it in the oven while it preheats
Preheat the oven to 350 degrees
Whisk together the flour, sugar, baking powder and salt in a medium bowl
Stir the vanilla into the milk in a liquid measuring cup
Slowly pour the wet ingredients into the dry ingredients while whisking until well
Remove the baking dish from the oven and pour the batter in an even layer over the melted butter
Spoon the peaches along with their juices evenly over the top of the batter
Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes