• Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard (9x13 inch) baking dish or oven-safe cast iron skillet with butter.

TO MAKE THE CRUST [OPTIONAL]:

• In a measuring cup, add the milk and apple cider vinegar, stir and set aside.
• In a large bowl, add the all-purpose flour, sea salt, cinnamon, and cane sugar, whisking them all together.
• Add the cubed or grated butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
• Pour the cold apple cider vinegar-milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of milk at a time, until it’s moistened BUT not too wet!
• Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
• In the meantime, make the peach filling.

TO MAKE THE PEACH FILLING [OVER STOVETOP]:

• In large skillet [oven-safe if using it for baking] over medium-high heat, add the drained peaches and butter, allowing the butter to melt. Add the sugars, Dessert Lover Blend, vanilla, and lemon juice, stirring to combine. Reduce the heat to low and allow the peaches to cook + simmer for 20-25 minutes, stirring occasionally. Add in the cornstarch mixture [it should be "milky-like in consistency once stirred together] and stir until the peach filling becomes thickened and velvety. Continue to cook for another 3-4 minutes before removing it from heat.

TO MAKE THE CINNAMON BISCUIT TOPPING:

• In a bowl or measuring cup, mix together the milk and lemon juice until combined and allow it to sit for a few minutes to thicken slightly. This acts as the "buttermilk". NOTE: If using whole milk or heavy milk, the thickening should happen more quickly and you might need a little more buttermilk if the batter isn't wet enough.
• In a bowl, add together the flour, baking powder, sugar, Dessert Lover Blend, and salt, whisking everything until combined.
• Add in the COLD butter and using a pastry blender (or two forks), blend in the butter into the dry ingredients until everything looks 'peas-like'.
• Add the 'buttermilk' and stir everything together using a rubber spatula until just combined and wet enough. The batter should look a little thick, but wet like biscuit dough. NOTE: DON'T OVER-MIX!

ASSEMBLE + BAKE:

• IF USING THE CRUST OPTION: Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about ½-inch thick and gently placing it in your baking dish; working it around evenly. Be sure to do any folding or tucking of any excess pie crust. Once complete, poke tiny holes around the bottom of the crust using a fork, add parchment paper to the center of the crust and add "pie weights" atop it and pre-bake the crust for 10-15 minutes. Remove from oven and continue recipe.
• Scoop the cooked peaches onto the crust or into your prepared baking dish [if not using the same skillet] and immediately top the peach filling with the biscuit dough by using a spoon (or large ice cream scoop)----- about 2 Tbsps of biscuit dough at a time is fine. Repeat until all dough is scooped on top.
• In a bowl, whisk together the egg and milk to create the egg wash.
• Lightly brush tops of biscuits with a bit of egg wash and bake for 20-25 minutes or until biscuits are deep golden brown (or a more amber-like color), crisp on the outside but cooked through (comes out clean) when tested with a toothpick or knife, and peaches filling is bubbling through. NOTE: Your filling should be 'thickened' and not too watery.
• Remove the cobbler from the oven, slightly cool, and serve immediately with a scoop of your favorite vanilla ice cream or whipped cream!
• Bon Appetit!