Preparation

• In a bowl, whisk together the flour and water until smooth. Set aside.
  60 g of all-purpose flour, 240 ml of water
• In a large mixing bowl, combine the peaches and their syrup with the butter, sugar, vanilla, lemon juice, cinnamon, nutmeg, and ginger.
  2 cans of sliced yellow peaches in syrup, 225 g of salted butter, 300 g of sugar, 1.5 tablespoons of vanilla extract, 1 tablespoon of lemon juice, 2.5 teaspoons of ground cinnamon, 0.5 teaspoon of ground nutmeg, 0.5 teaspoon of ground ginger
• Stir well, then transfer the mixture to a large saucepan over medium-high heat.
• Stir until the butter has completely melted.
• Add the flour-water mixture and cook for about 5 minutes, stirring constantly, until slightly thickened.
• Roll out one pie crust and cut it into squares.
  2 rolls of refrigerated pie crust
• Arrange the squares in the bottom of a greased 23 x 33 cm baking dish, covering the entire base.
• Bake at 180°C for 8 minutes to parbake the crust and prevent it from becoming soggy.
• Remove from the oven and pour the hot peach filling over the crust.
• Lay the second pie crust over the top, covering the entire cobbler.
• Brush the top with a little of the filling for extra color and flavor.
• Bake at 180°C for 40 to 50 minutes, until the top is golden brown and the filling is bubbling.
• Let cool for a few minutes before serving.