Golden lattice-topped Southern classic with warm, syrupy peaches and a flaky, buttery crust.

Ingredients

For the Filling:

• 8 cups sliced fresh peaches (peeled if preferred)
• 1/4 cup lemon juice
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 Tablespoons flour
• 1 teaspoon vanilla extract

For the Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1/2 cup shortening or cold butter
• 2/3 cup milk

To Finish:

• 2 Tablespoons butter (to dot on top)
• 2 teaspoons sugar (for sprinkling)

Preparation

1. Preheat oven to 375°F.
2. Make the Filling: In a large bowl, combine the peaches with lemon juice, sugar, salt, cinnamon, nutmeg, flour, and vanilla. Stir gently to coat the peaches evenly. Pour the filling into a buttered 9×13-inch baking dish.
3. Make the Dough: In another bowl, whisk together flour, salt, baking powder, and sugar. Cut in the shortening or butter until the mixture resembles coarse crumbs. Stir in the milk just until combined. Do not overmix.
4. Assemble the Cobbler: Roll the dough out on a lightly floured surface. Cut into 1-inch-wide strips. Lay half of the strips over the filling in one direction. Then weave the remaining strips over and under to form a lattice pattern.
5. Top and Bake: Dot the top with butter and sprinkle lightly with sugar. Bake uncovered for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.
6. Cool Slightly and Serve: Let the cobbler rest for at least 10 minutes before serving. Best enjoyed warm, preferably with a scoop of Vanilla Bean Ice Cream.