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Preheat the oven to 350 degreess F.
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Peel and chop the peaches into large chunks, and place them into a bowl.
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Toss the peaches with the lemon juice, flour, sugar and vanilla until they're evenly coated.
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Pour the peaches into small ramekins, or make a family style cobbler by using a 9"x9" baking dish.
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In another bowl, making the topping by adding the flour, granulated sugar, turbinado sugar, salt and cold butter. Cut the butter into the mixture with a fork or pastry cutter until the mixture is crumbly, like the texture of coarse breadcrumbs.
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Top each ramekin with a generous helping of the crumble, dividing the mixture evenly.
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Bake the cobbler for 45 minutes, until it's bubbly and the top is golden brown (you may need to broil them at the end for 2-3 minutes to brown the tops).
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Allow the cobbler to rest for 10-15 minutes before serving.
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This cobbler is perfect warm, room temperature or cold, there's really no wrong way to eat it.