Make the peach filling In a large bowl, toss peaches with 1/4 cup sugar and vanilla extract, set aside.
Next melt your butter and pour the melted butter into a 2 quart dish.
Mixing the gluten free batter
In a small bowl whish together gluten free flour, baking powder, salt, remaining sugar and cinnamon
Stir in the milk, pressing out the lumps until smooth
In the baking dish pour the batter evenly over the butter, Do not stir. Top with the peach mixture
Bake at 350 for 55 minutes or until the top is golden brown and the juices bubble around the sides of the baking dish.
For best results, let the cobbler stand for 20-25 minutes before serving. You can serve warm with vanilla ice cream.