Start by slicing 6-8 ripe peaches into thin wedges and place them in a large mixing bowl. Sprinkle them with granulated sugar and let sit for about 10-15 minutes.

In a separate bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Cut in ½ cup of cold butter until the mixture resembles coarse crumbs. Gradually stir in ½ cup of milk until just combined.

Preheat your oven to 350°F (175°C). Pour the peach mixture into an 8x8-inch baking dish, spread evenly, and spoon the cobbler topping over it. Sprinkle 2 tablespoons of turbinado sugar on top.

Place the cobbler in your preheated oven and bake for 40-45 minutes until golden brown and bubbling.

Let the cobbler cool for at least 25 minutes before serving warm with a scoop of vanilla ice cream.