1. For the Peaches: Thinly slice your peaches, and measure out 10 oz. (About 2 and 1/2 peaches). Transfer the 10 oz. of sliced peaches to a bowl, along with 1 tsp. lemon juice, 1 tsp. vanilla extract, 1/2 tsp. ground cinnamon, 1 tsp. cornstarch, 3 Tbsp. packed brown sugar, and 1/4 tsp. freshly ground nutmeg. Mix that until the peaches are well coated. Transfer to a 2-cup baking dish, and cook at 350 degrees F for 10-12 minutes.

2. How to brown butter: To a saucepan over medium heat, place 1 stick of butter. Let the butter melt. Once it’s melted, it will start to sizzle. Keep cooking and constantly stirring until it’s foamy at the top, with brown specks in the butter and it should have a nutty smell. Remove from the heat, and transfer to a bowl to let cool. Add a few ice cubes to cool it down faster, and to add back some of the evaporated water.

3. To make the Cobbler Topping: In a large bowl, mix together your browned butter, 1 cup + 2 Tbsp. all-purpose flour, 3/4 tsp. baking powder, 1/4 tsp. salt, 1/4 cup packed brown sugar, and 1/4 cup buttermilk. Mix until combined, and a dough forms.

4. Once the peaches are out of the oven, in large clumps, place the cobbler topping onto the peaches. Brush on 1 tsp. heavy cream, and sprinkle on 1 Tbsp. raw sugar. Bake for 20-30 minutes, or until golden brown and bubbling.

5. Serve with ice cream, and enjoy!