1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 1/2 cups heavy cream, divided

1 tablespoon coarse sugar, such as turbinado or demerara

1. Arrange a rack in the middle of the oven and heat to 375 F. Coat a 9-inch pie plate or 8-by-8-inch baking dish with the butter.

2. Make the fruit filling. Add the peaches, granulated sugar, lemon juice, cornstarch, and vanilla, and toss to combine.

3. Make the cobbler dough. Whisk the flour, sugar, baking powder and salt together in a large bowl. Stir in 1 cup of the cream, then slowly stir in the remaining cream a little at a time until a wet, but not runny, dough forms. You’ll use 1 1/4 to 1 1/2 cups of the cream.

4. Drop heaping spoonfuls of the dough evenly over the fruit, covering the cobbler. Sprinkle with turbinado sugar.

5. Place the baking dish on an aluminum foil-lined baking sheet. Bake until the fruit bubbles and the topping is golden and cooked through, 50 to 60 minutes.

6. Cool cobbler for 30 minutes. Let the cobbler cool on a wire rack at least 30 minutes before serving.

Recipe note: Refrigerate leftovers in an airtight container for up to two days.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)