Crispy Peach Cobbler

Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil to catch drips.

Place peaches in a 9×13-inch baking pan in roughly an even layer.

Finely zest the lemon evenly over the peaches and squeeze the lemon juice over them, avoiding seeds.

With an electric mixer, beat butter and 3/4 of the sugar until sandy, about 1 minute.

Add the flour, baking powder, and salt, and beat until combined, about 30 seconds.

Lower the speed and slowly mix in milk. Continue beating at medium speed for 2 more minutes until light and fluffy.

Plop the batter in large blobs over the peaches.

Spread the batter evenly over the fruit using a small offset spatula or butter knife, ensuring it's no more than 1/2-inch thick.

Sprinkle with remaining sugar and drizzle hot water evenly over the sugar.

Place the baking dish on the foil-lined baking sheet and bake for 60 to 70 minutes, until the top is cracked and golden brown.

Let the cobbler sit on a wire rack for at least 30 minutes before serving.

Scoop into bowls and drizzle with heavy cream.