**Instructions:**
1. **Preheat the oven** to 375°F (190°C).
2. **Prepare the peach filling**: In a medium saucepan, combine the peaches, sugar, lemon juice, cinnamon (if using), and cornstarch (if using). Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken, about 5-7 minutes. Once thickened, remove from heat and set aside.
3. **Make the cobbler topping**: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract, mixing just until combined (do not overmix).
4. **Assemble the cobbler**: Pour the peach filling into a greased 9×9-inch baking dish. Drop spoonfuls of the cobbler topping over the peach filling, leaving some gaps. The topping should be uneven and rustic, not covering the entire filling.
5. **Bake the cobbler**: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
6. **Serve**: Let the cobbler cool for 10-15 minutes before serving. It’s delicious served warm with vanilla ice cream or whipped cream on top.
**Description:**
Old-Time Oven Peach Cobbler is a timeless dessert that perfectly marries the sweetness of ripe peaches with a buttery, biscuit-like topping. The filling is juicy, slightly tangy, and naturally sweet, with a hint of cinnamon that brings out the fruit’s flavor. The topping is light and fluffy, with crispy edges that contrast beautifully with the soft, bubbling peach filling beneath. Whether served for a summer gathering or as a cozy fall treat, this cobbler delivers a taste of nostalgia with every bite.
**Nutritional Information (per serving, assuming 8 servings):**
– **Calories**: 330
– **Fat**: 16g
– Saturated Fat: 9g
– **Carbohydrates**: 45g
– Fiber: 3g
– Sugars: 31g
– **Protein**: 2g
– **Cholesterol**: 35mg
– **Sodium**: 180mg
– **Vitamin A**: 10% DV
– **Vitamin C**: 10% DV
– **Calcium**: 4% DV
– **Iron**: 8% DV
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