📖 Instructions

1. Preheat your oven to 375°F (190°C). Make sure the rack is in the center position.
2. Prepare the peaches: In a large bowl, combine 6 cups of sliced fresh or frozen peaches (thawed if frozen) with 1/4 cup of granulated sugar, 2 tablespoons of bourbon (or peach schnapps for a non-alcoholic version – though why would you?!), 1 tablespoon of lemon juice, and 1/2 teaspoon of ground cinnamon. Gently toss to coat evenly and set aside.
3. Make the cinnamon swirl topping: In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 3/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
4. Add the wet ingredients: Cut in 1/2 cup (1 stick) of cold unsalted butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a small bowl, whisk together 3/4 cup of milk and 1 teaspoon of vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, a few lumps are okay.
5. Prepare the cinnamon sugar mixture: In a small bowl, combine 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon. Swirl the mixture with a spoon.
6. Assemble the cobbler: Pour the peach mixture into a greased 9x13 inch baking dish. Drop spoonfuls of the cinnamon swirl topping evenly over the peaches. Sprinkle the cinnamon sugar mixture over the topping.
7. Bake: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbly. A toothpick inserted into the topping should come out clean. If the topping starts to brown too quickly, tent the dish with foil during the last 10-15 minutes of baking.
8. Cool and serve: Let the cobbler cool for at least 15 minutes before serving. This allows the filling to thicken slightly. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.