Filling

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2 pounds (about 8 medium) firm but ripe summer peaches, pitted and cut into roughly ¾-inch cubes (about 5 ½ cups; see note)

¼ cup granulated sugar

3 tablespoons fresh juice from 1 lemon

2 tablespoons bourbon (optional; see note)

¾ teaspoon cornstarch

Pinch kosher salt

Generous pinch freshly grated nutmeg (optional; see note)

2 drops almond extract (optional; see note)

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Topping

1 cup all-purpose flour

¼ cup granulated sugar

1 teaspoon baking powder

¾ teaspoon kosher salt

6 tablespoons (¾ stick) unsalted butter, cut into ¼ inch pieces

¾ cup whole milk

Ice cream or whipped cream, for serving

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1. For the Peach Filling: Preheat oven to 375°F and set rack to middle position. In a large bowl, combine peaches with sugar, lemon juice, cornstarch, salt, (bourbon, nutmeg, and almond extract.) Stir well to combine. Scrape peaches and any juices into an 8- by 8-inch baking dish and set on a rimmed baking sheet. Bake on middle rack for 10 minutes.

2. Meanwhile, for the Topping: In a large bowl, stir together flour, ¼ cup sugar, baking powder, and salt. Add butter and milk, stirring just until dry ingredients are moistened.

3. Pour batter over peaches.

4. Return cobbler to oven and bake until browned on top and biscuit is fully cooked through (a cake tester should come out clean when inserted into biscuit near the center of the baking dish), about 40-45 minutes longer. Let rest at least 30 minutes. Serve warm or at room temperature with ice cream or whipped cream on the side.