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