Cobbler to old-fashioned baked peaches

1. Pre-heat the oven at 190oC (375oF).
2. Prepare the peaches: In a medium saucepan, mix the peaches, sugar, lemon juice, cinnamon (if used) and corn starch (if used). Cook over medium heat, stirring occasionally, until the mixture starts to boil and thicken, about 5 to 7 minutes. Once thickened, remove from the fire and set aside.
3. 3. Preparing the cobbler lining: In a large bowl, whip the flour, sugar, chemical yeast and salt. Add the cold diced butter and, using a dough cutter or your fingers, incorporate the butter into the dry ingredients until a granular consistency is obtained. Incorporate the milk and vanilla extract by mixing just enough to mix well (do not mix too much).
4. "Assembly the cobbler): Pour the peache garnish into a greased cooking dish of 23 x 23 cm. Place spoons of trim on the peache trim, leaving some spaces. The trim shall be irregular and rustic, without completely covering the lining.
5. Cobbler cooking: Bake in a preheated oven for 35 to 40 minutes, or until the trim is golden and the peache garbage packs are buried on the edges.
6. Servic: Let the cobbler cool for 10 to 15 minutes before serving. It is delicious warm, accompanied by vanilla ice cream or whipped cream.

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