For the Peach Cobbler Filling

• Grease or butter a 9" pie plate or baking dish, and preheat the oven to 425°F.
• Prepare the peaches. Slice each peach around the equator into two hemispheres. Remove the pit and cut the peaches into thick wedges and add them to a large mixing bowl. Stir in the sugar, cinnamon, flour, and lemon juice and mix until fully combined.

  TIP: You can substitute up to half the sugar for packed light brown sugar if you'd like to give it a more caramel flavor.
• Pour the peach filling into the pie shell and bake in the center rack, uncovered, for 20 minutes.

  PRO TIP: I recommend placing your baking dish on a rimmed sheet pan to catch any juices that bubble over. Peach cobblers tend to get juicy!
• Make the biscuit topping. While the peaches par-bake, whisk together the milk and egg in a small bowl. Set aside.
• In a large mixing bowl (I just reuse the peach one), whisk together the flour, sugar, salt, and baking powder until fully combined and aerated.
• Add the diced butter and work it into the flour mixture with your fingers or a pastry blender until the mixture resembles a combination of flour and pea-sized, buttery crumbles. Do not overmix.
• Add the milk and egg, and stir with your fingers and knead very lightly until just combined into a sticky, shaggy mass.
• Add the biscuit topping to the peaches. Pull the 20-minute peaches from the oven. Dollop large pieces of biscuit all over the top of the peaches. Sprinkle with sugar.
• Return the whole thing to the oven and bake for an additional 30 to 40 minutes, until the cobbler is bubbling and golden brown.

  PRO TIP: Check the cobbler after about 20 to 25 minutes. If the biscuits are starting to look too brown, tent with foil.
• Cool and serve. Cool for 20 to 30 minutes, uncovered. Serve warm, preferably with a scoop of vanilla ice cream or a spoonful of fresh whipped cream.

  PRO TIP: Waiting a bit before serving allows the peaches to set up so that the filling will not be overly runny -- or too hot.