Preheat oven to 375°F
In a large bowl, combine flour, baking powder, salt, brown and white sugar. Carefully pour in the melted butter, vanilla and milk. Mix until just combined and set aside.
In a saucepan, over medium heat melt butter over medium heat. Then pour in the strained peaches. Add in brown and white sugar, vanilla, cinnamon, nutmeg and a pinch of salt.
Mix well, then simmer for 10 minutes. Add in cornstarch slurry to thicken. This should take about 15 minutes.
Once the sauce thickens, remove from the heat, add the peaches to a cast iron skillet or oven safe-pan. Top with the doughy topping. Note It'll be a tacky cookie dough texture.
Break the pieces and distribute throughout the top layer of the cobbler until majority of it is coated. There will be gaps of exposed peaches and that's okay.
Bake in the oven for 30-35 minutes or until the topping is golden.
Serve warm with vanilla ice cream and crushed pecans if desired.
