Cut the peaches into slices with the peel on and place them in a large bowl.

Add the brown sugar, cornstarch, salt, and cinnamon to the bowl with the peaches, and mix well until the peaches are coated with the sugar and spices.

In a medium-sized saucepan over medium heat, melt a small amount of butter.

Once the butter has melted, add the peach mixture to the saucepan and sauté it.

Cook the peaches until they have softened, but the middle is still slightly firm, and they have released their juice.

To activate the cornstarch and thicken the filling, bring the peach mixture to a slight boil.

While the mixture is boiling slightly, prepare a cornstarch slurry by mixing cornstarch with a small amount of cold water (about 1 tablespoon of cornstarch with 2 tablespoons of water). Stir the slurry until the cornstarch is fully dissolved.

Gradually add the cornstarch slurry to the boiling peach mixture, stirring constantly until it starts to thicken. This should only take a minute or two.

Once the filling has thickened to your desired consistency, remove it from the heat and let it cool. You can place it in the fridge to speed up the cooling process while you prepare the cake portion for the cobbler.

In a medium sized sauce pan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Turn down the heat to medium low. Stir occasionally until it turns brown.

Let it come to room temperature before you start on your cake. (Note: you can put it in the freezer to cool it down, just make sure that you stir it so the top doesn’t get hard while the bottom stays soft)

Preheat your oven to 325 degrees F. In a 9 inch cake pan or spring form pan, spray the bottom with cooking spray, line with parchment paper, and spray again getting the sides this time. Set aside.

In a medium sized bowl, whisk together the flour, salt, cinnamon, and baking powder.

In a large mixing bowl, whisk the butter and sugar by hand vigorously for about 60 seconds. Add the eggs, one at a time, and whisk for 30 seconds after each addition. Slowly mix in the vanilla extract, sour cream, and the buttermilk.

With a rubber spatula, fold the dry ingredients into the wet ingredients. Slowly fold in the flour mixture until there are only small amounts of flour streaks remaining.

Pour the mixture into the prepped cake pan and with the back of a spoon, gently spread the batter to the sides of the pan.

Next add the cooled peach filling and evenly spread across the top of the cake. Once you have done that, then spread the streusel on top

Bake for 48-53 minutes. Mine took 50 minutes total. To test doneness, I check by slightly jiggly the cake, if the cake has a little wiggly to it, let it cook a little longer

Pull out the cake and let it sit for 20 minutes, and then you can enjoy right away or with some ice cream! You can let it come to room temperature as well!

In a mixing bowl, whisk together the brown sugar, salt, cinnamon, and flour.

Add the butter to the dry ingredients, and using your hands, combine everything until it is well incorporated. You want the mixture to have a shaggy look.

Set the streusel topping aside. It can be made ahead of time and stored in an airtight container for up to 5 days.