• Preheat the oven to 350ºF.

To prepare the peach mixture

• Rub the fuzz off of the peaches as you wash them under cool running water. There is no need to peel them.

  Slice each peach in half, remove the pit, then cut into 1/2-inch-thick slices. Measure as you go along until you reach 8 cups of slices.
• Put about 1 cup of the sliced peaches into a large sauce pan over medium-high heat. Stir in the sugar, lemon juice, vanilla, nutmeg, cinnamon, thyme, and arrowroot powder.

  Bring the mixture to a low boil and cook, while stirring, for a few minutes or until the peaches reduce a bit and the liquid begins to thicken. Remove from the heat and cool down for about 5 minutes.
• Add the rest of the peaches to the pan. Gently fold them into the sauce using a wooden spoon or soft spatula.
• Pour the peach mixture into the baking dish and spread evenly.

To prepare the batter and assemble the cobbler

• Place the flour, sugar, baking powder, and salt into a medium-sized bowl. Stir well and set aside.
• Melt the butter in a small pan. Whisk the vanilla and milk into the melted butter.
• Pour the liquid ingredients into the bowl with the dry ingredients and stir together until just combined; don't over mix.
• Spoon the batter onto the peaches so they are mostly covered.
• Bake for 25 minutes or until the peaches are bubbling and the topping is a bit golden.
• Let the cobbler cool for about 10 minutes before serving.