For the filling:
Peaches from your box (about 1 1/2-lb)
1/4 cup brown sugar (white is fine as well)
1/2 teaspoon cornstarch
1 1/2 teaspoons juice from a lemon
pinch of salt
For the topping:
1/2 cup all-purpose flour
2 teaspoons sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/6 cup whole-milk yogurt
Preheat the oven to 425°. Halve and pit the peaches. Note: Some people peel their peaches for peach cobbler by blanching them for a moment in boiling water. Cut each half into 4 wedges. Gently toss the peaches and sugar together in a large bowl and let stand for 30 minutes, tossing several times. Drain the peaches in a colander set over a large bowl. Whisk the drained juice with the cornstarch, lemon juice and salt. Toss the peach juice mixture with the peach slices and transfer to a 6 or 8-inch square glass baking dish. Bake until the peaches begin to bubble around the edges, not much more than 5 minutes.
While the peaches are baking, in a food processor, pulse the flour, sugar, baking powder, baking soda and salt to combine. Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse meal, about ten 1-second pulses. Transfer to a medium bowl; add the yogurt and toss with a rubber spatula until a cohesive dough is formed. Don’t over mix the dough, or the topping will be tough. Sprinkle the dough onto the peach filling.
Bake until the topping is golden brown and the fruit is bubbling, about 15 minutes. Cool the cobbler on a rack until warm.