📖 Instructions

1. **Get Started:** Preheat your oven to 375°F (190°C). This is crucial because a hot oven ensures the cobbler bakes evenly and the crust becomes golden brown. Trust me, a lukewarm oven is just a recipe for disaster!
2. **Prepare the Peaches:** In a large bowl, combine 6 cups of sliced peaches (fresh or frozen) with 1/2 cup of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of lemon juice, and 1/2 teaspoon of ground cinnamon. Gently toss until the peaches are evenly coated. The lemon juice adds a nice touch of brightness. Don't skip it!
3. **Layer the Peaches:** Pour the peach mixture into a 9x13 inch baking dish. Make sure the peaches are spread evenly across the bottom of the dish. This ensures every bite is packed with peachy goodness.
4. **Make the Biscuit Topping:** In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. These dry ingredients form the base of our delicious biscuit topping.
5. **Add the Butter:** 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. The colder the butter, the flakier the crust will be. I sometimes even pop the butter in the freezer for a few minutes beforehand. What a trick!
6. **Incorporate the Wet Ingredients:** In a small bowl, whisk together 1/2 cup of milk and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
7. **Assemble the Cobbler:** Drop spoonfuls of the biscuit topping evenly over the peach mixture. Don't worry about making it perfect; a rustic look is part of the charm of a cobbler.
8. **Swirl in the Caramel:** Drizzle 1/2 cup of caramel sauce over the biscuit topping. Use a knife or skewer to gently swirl the caramel into the topping. I like to get creative with my swirls!
9. **Bake:** Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the peach filling is bubbly. Keep an eye on it; ovens can vary!
10. **Cool and Serve:** Let the cobbler cool for at least 15 minutes before serving. This allows the filling to thicken slightly and prevents you from burning your tongue. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. I almost always prefer vanilla ice cream. What about you?