Preheat the oven to 375°F (190°C). In a large mixing bowl, combine sliced peaches, granulated sugar, and lemon juice. Toss gently until peaches are evenly coated and set aside. Spread the prepared peaches into a greased baking dish.
4 cups fresh peaches, sliced, 1/2 cup granulated sugar, 1 tablespoon lemon juice
In a separate bowl, whisk together flour, brown sugar, baking powder, and salt. Add the cold diced butter to the dry ingredients. Using a pastry cutter or fingers, cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in rolled oats and vanilla extract.
1 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, cold and diced, 1/2 cup rolled oats, 1 tablespoon vanilla extract
Sprinkle the crumbly topping evenly over the peach filling in the baking dish. Gently press down the topping to adhere slightly and ensure even coverage.
1 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, cold and diced, 1/2 cup rolled oats, 1 tablespoon vanilla extract
Place the baking dish in the preheated oven. Bake uncovered for 35-40 minutes, or until the topping is golden brown and the peaches are bubbling around the edges. You should hear a gentle bubbling sound, and the top should look crisp.
Remove the cobbler from the oven and allow it to cool slightly for 10 minutes. The final texture should be a warm, tender fruit layer topped with a crisp, crumbly crust. Serve with optional vanilla ice cream or whipped cream.
