Peach Cobbler

Preheat the oven to 200°C. Grease a deep baking dish for the cobbler with butter.

For the topping, combine the 180 g flour, 2 teaspoons baking powder, 1 packet vanilla sugar, and 1 pinch salt in a bowl.

Add the 115 g softened butter and 160 g sour cream. Mix thoroughly with a wooden spoon until a uniform dough forms. If the dough is very soft and sticky, the original recipe notes that 1-2 tablespoons of flour can be added if necessary. The dough should be firm enough to shape into small pieces.

Wash and peel the 600 g ripe peaches. Cut them in half, remove the stones, and slice the peach halves into wedges or slices.

Combine the sliced peaches with the 80 g sugar, 1 packet vanilla sugar, and 3 teaspoons cornstarch.

Transfer the peach mixture to the greased baking dish and spread it evenly over the bottom.

Use your hands to shape the dough into small mounds and arrange them over the peaches. The fruit does not need to be completely covered, so small gaps can remain between the pieces of dough.

Bake for about 25-30 minutes, until the topping is nicely golden brown and the peaches are tender and bubbling.

Let the baked peach cobbler rest for a few minutes, then serve it while still warm, ideally with a scoop of vanilla ice cream.