4 cups peaches, peeled and sliced (about 9 good-sized peaches
1 cup sugar, divided
1/2 tsp. cinnamon
1/2 tsp.ginger
3 TB. melted butter, divided
1 cup, plus
1 TB. flour, divided
1 tsp baking powder
2 eggs
1/4 cup milk
1/4 tsp salt
1 tsp pure vanilla extract

Preheat oven to 425 degrees. To peel peaches, drop into 2 quarts of boiling water for 30 seconds, remove with a slotted spoon and run under cold water. Pull or peel the skin off, then slice the peaches into uniform pieces. Butter a deep-dish glass pie pan (9") or 8" by 8" square glass pan, place the peach slices in the pan. Sprinkle fruit with 1/2 cup sugar, cinnamon, ginger, 2 TB melted butter and 1 TB flour. Toss fruit gently to coat.

Prepare topping by mixing 1/2 cup sugar, 1 cup flour, baking powder, and salt in a bowl. In another bowl, whisk egg, milk, 1 TB melted butter, and vanilla extract until eggs are well mixed. Add the wet ingredients to the dry ingredients, stir just enough to barely blend. Cover the fruit with the batter, spooning over relatively evenly (gaps are okay).

Bake in a 425 degree preheated oven for thirty minutes, until the topping is nicely browned and not too moist looking. Cobblers have a tendency to bubble over juicily; it's a good idea to place-a cookie sheet-on the rack underneath them to catch any drips.