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Preheat oven to 375°F and grease a 8" or 9” baking dish lightly with nonstick spray.
In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, and ground cinnamon. Gently toss until the peaches are coated evenly. Set the peach mixture aside while you prepare the topping.
In a separate bowl, mix together the gluten free flour, granulated sugar, and baking powder.
Add the cold diced butter to the flour mixture and use a pastry cutter (or your fingers) to cut the butter into the flour until the butter is the size of peas. A food processor could also be used.
In a small bowl, combine the milk and vanilla extract. Pour the milk mixture into the dry ingredients and stir until a crumbly dough comes together.
Use a slotted spoon to remove the peaches from their juices and transfer them to the prepared baking dish. Discard the peach juices.
Sprinkle/Drop the cobbler topping over the peaches, covering as much of the surface as possible. Then sprinkle the turbinado sugar evenly over the cobbler topping.
Bake for 40 to 45 minutes, or until the peach filling is bubbling and the cobbler topping is golden brown.
Remove the peach cobbler from the oven and let it cool for a few minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.