Preheat the oven to 375°F. Place the cubed butter in a 9×13 inch baking dish and pop it in the oven for about 10 minutes to melt.

In a mixing bowl, combine the flour, 3/4 cup of brown sugar, baking powder, cinnamon, and salt. Stir until well mixed, then add the milk and vanilla. Mix until just combined; don’t overdo it!

In a separate bowl, toss the peach wedges with the 1/4 cup of brown sugar and maple syrup until they’re well coated.

After the butter has melted, layer half of the peaches over the melted butter in the baking dish.

Next, pour the batter over the top without stirring.

Finish by layering the remaining peaches on top.

Bake for 50-55 minutes, or until the center is just set and the edges start to turn golden brown.

In a small pan, combine the 4 tablespoons of butter and 1/4 cup of maple syrup and bring to a boil for about 2 minutes. Remove from heat.

Serve the cobbler warm or at room temperature, drizzling with the maple butter and optionally with a scoop of vanilla ice cream.