First things first, preheat your oven to 350°F (175°C). This ensures your cobbler bakes evenly and beautifully, creating that golden crust we all love.

Now, let’s tackle those beautiful peaches. It’s crucial to peel, pit, and slice them. The goal is to have about eight wedges per peach. Combine the sliced peaches in a large bowl with the superfine sugar, lemon juice, salt, and cornstarch. Toss it together gently. Allowing the mixture to sit for about 10-15 minutes lets the juices mingle and the flavor deepen.

While the peaches are working their magic, let’s move to the cobbler batter. In a separate mixing bowl, whisk together the flour, baking powder, baking soda, superfine sugar, and sea salt.

Pro Tip: Use a fork or pastry cutter to mix in the cold unsalted butter until the mixture resembles coarse crumbs. It should feel crumbly but not too dry. Then stir in the yogurt until just combined. You don't want to overmix; the batter should be slightly lumpy.

In your greased baking dish (an 8-inch square or a 2-quart casserole dish works well), pour the peach mixture, making sure to distribute it evenly. Next, dollop the cobbler batter over the peaches. Use a spatula for a more even layer, but some peach peeking through is a good thing.

Now for the fun part! Mix the ground cinnamon and demerara sugar together and sprinkle it generously over the top of your cobbler. This creates an irresistible crunch when baked.

Place your baking dish in the preheated oven and bake for 30-40 minutes or until the cobbler is golden brown and bubbly. You’ll know it’s ready when the house smells like summer happiness!

Once it’s out of the oven, allow it to cool slightly. If you can resist (which is a tall order), let it sit for about 15 minutes. Spoon generous portions into bowls and top with your favorite accompaniments like ice cream or a dollop of whipped cream.