Macerate peaches: Put peaches and sugar in a large bowl and toss together. Leave for 40 minutes to macerate, to let the peaches leach juice and sweat.

Preheat oven: Partway through the maceration, preheat oven to 210°C/410°F (200°C fan).

Drain peaches: Drain in a colander, saving the juices.

Syrup: Measure out 1/4 cup (65ml) juice and put in a large bowl. Add cornflour, salt and 1 tbsp of the lemon juice to the peach juice. Mix well.

Mix with peaches: Pour peaches into the syrup, toss to coat. Taste - it should be a bit tart, slightly sweet, but not overly sweet. Add more lemon or sugar to adjust to your taste (fresh peaches always vary in sweetness!).

Parbake peaches: Pour the peaches and juice into a medium glass or ceramic baking pan. Mine is a 28 x 18cm / 11 x 7" oval dish (Note 2). Bake 12 minutes, then remove.

Rub in butter: Meanwhile, whisk together flour, sugar, baking powder, baking soda, and salt to combine. Add butter and rub it in with your fingers until it resembles breadcrumbs (Alternatively, food processor via 10 x 1-sec pulses).

Gently fold through yogurt: Add yogurt and gently mix through with rubber spatula until a dough is formed. Stop mixing when yogurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).

Top peaches: Crumble lumps of the topping across the surface. Don't fully cover the surface, to let some heat through else the syrup won't reduce and thicken.

Sprinkle with demerara sugar and cinnamon.

Bake for 20 minutes, then remove from oven. The cobbler is done when an instant read thermometer measures the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden.

Rest to thicken sauce: Rest for 20 minutes to allow syrup to thicken - it will still be perfectly warm for serving.

Serve with a dollop of ice cream or whipped cream!