1-First Step: Preheat and melt the butter Crank your oven to 375°F. Pop 1 stick (8 tablespoons) salted butter into a 9×13-inch baking dish and let it melt for about 10 minutes. Watch it closely, it should be golden and bubbly. This creates the magic base where everything floats and crisps up. Pro tip: Use a glass dish for even heating.

2-Second Step: Whip up the batter In a bowl, stir 1 cup all-purpose flour, 3/4 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon kosher salt. Pour in 1 cup milk and 1 tablespoon vanilla, mixing until smooth. No lumps! The batter will be thick like pancake mix, ready to crown your peaches. Takes 2 minutes tops.

3-Third Step: Prep the peaches Slice 5-6 peaches (about 4-5 cups). Toss them with 1/4 cup brown sugar and 2 tablespoons maple syrup. Let sit 5 minutes so they release juices. If using canned, drain first; frozen go straight in. Feel those peaches get saucy, it’s going to be juicy!

4-Fourth Step: Assemble without stirring Layer half the peaches over the melted butter. Pour the batter evenly on top, don’t stir. Add remaining peaches. Here’s the key: that untouched layering lets butter bubble up through the batter, forming caramel sauce and crisp edges. Slide into the oven.

5-Fifth Step: Bake to golden perfection Bake 50-55 minutes until the center sets and edges brown. A toothpick in the middle should come out clean-ish with some fruit bits. Your kitchen smells like heaven now! Let cool 10 minutes.

6-Sixth Step: Make the maple butter Melt 4 tablespoons butter and 1/4 cup maple syrup in a small pan. Boil 2 minutes until thickened. Off heat, stir in sea salt to taste. Drizzle warm over cobbler.

7-Final Step: Serving bliss Scoop warm cobbler into bowls, top with vanilla ice cream, and that salted maple butter. The ice cream melts into the warm sauce, oh man! Serves 8 generously. Perfect for family dinners or parties.