Step 1: Prepare the peaches. If using fresh peaches, bring a large pot of water to boil. Carefully place peaches in the boiling water for 1-2 minutes until the skin begins to split slightly. Remove with a slotted spoon and place in ice water to cool. Once cool enough to handle, peel away the skin (it should come off easily), remove the pit, and slice into ¼-inch thick slices. You should have about 10-12 cups of sliced peaches.

Step 2: Make the filling. In a large bowl, combine the granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, allspice, salt, vanilla extract, and almond extract if using. Mix thoroughly. Add the peach slices and gently toss until all fruit is evenly coated with the sugar-spice mixture. Let sit for 5 minutes to allow the peaches to release their juices.

Step 3: Prepare your baking dish. Preheat your oven to 375°F. Pour the peach mixture into a 9×13 inch baking dish, spreading it in an even layer. Dot the top with 2 tablespoons of cold butter cut into small pieces. Set aside while you prepare the topping.

Step 4: Make the cobbler topping. In a medium bowl, whisk together flour, sugar, baking soda, and salt. Add the cold, cubed butter and use a fork or your fingertips to work it into the flour mixture until it resembles coarse breadcrumbs with pea-sized butter pieces throughout. This is important for a tender, flaky topping.

Step 5: Add the buttermilk. Create a small well in the center of the flour mixture and pour in the buttermilk and vanilla extract. Using a fork, gently stir just until the mixture comes together into a thick, slightly lumpy batter. Don’t overmix—lumps are good and create a better texture.

Step 6: Top the cobbler. Using a large spoon or cookie scoop, drop the batter in 8-10 irregular mounds over the peach filling, leaving some gaps visible. The filling should peek through in places, creating that rustic, homemade appearance. Sprinkle with coarse sugar if desired for a pretty, sparkly crust.

Step 7: Bake the cobbler. Place the baking dish on the middle oven rack and bake for 45-50 minutes until the topping is golden brown and the fruit filling bubbles around the edges. If the topping is browning too quickly, loosely tent with foil during the last 15 minutes of baking.

Step 8: Cool before serving. Remove from the oven and allow the cobbler to cool for at least 15 minutes before serving. This cooling time allows the filling to set slightly and makes serving much easier. The cobbler will continue to cook slightly as it cools.