Peach cobbler

I made this peach cobbler for a family dinner. I was pleasantly surprised at how simple and delicious it was. I am a little bit picky about my cobblers and I absolutely LOVE crunchy cobbler tops. None of those cakes ones for me. I love the crunch with my soft fruit filling. This recipe is perfection. The topping is almost like a sugar cookie topping. It was still crunchy the next day straight out of the fridge. It is good both hot or cold. And always the best with vanilla ice cream.

 Peach cobbler

 Filling:
6 large, ripe peaches, sliced (you can also peel them if you prefer)
1/4 cup sugar

 Topping:
1/2 cup salted butter, melted
3/4 cup sugar
1 cup flour
1 tsp vanilla
1 tsp baking powder
Pinch of salt
1/4 cup turbinado sugar

 Preheat the oven to 350 degrees. Butter the bottom and edges of a 9x13 pan.

Place the sliced peaches in the pan and sprinkle with sugar. Toss to coat the peaches. Allow to sit for 10 minutes.

 In a small bowl, mix together the melted butter, sugar, flour, vanilla, baking powder and salt. The filling will be similar in consistency to cookie dough. Place scoops of the topping over the peaches and spread with a spoon or your fingers.

 Bake for 30 minutes. Sprinkle the top with turbinado sugar and bake another 10 minutes. Place under the broiler for a few minutes to crisp and brown the top.

 Let stand 20-30 minutes to allow the fruit and the juices to thicken a little. Serve with vanilla ice cream and/or whipped cream.