Put the peaches in a 9-by-13-inch baking pan or gratin dish. Pat the peaches into a roughly even layer, then, using a zester or a Microplane, zest the lemon evenly over the fruit and squeeze the lemon juice evenly over the top.
In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1½ cups of the sugar on medium speed until sandy, about 1 minute. Add the flour, baking powder, and salt, and beat again for another 30 seconds, until all the flour is incorporated and the mixture is evenly crumbly. With the mixer on low speed, slowly add in the milk. Increase the speed to medium and beat until light and fluffy, about 2 minutes.
Plop the batter in 6 large blobs over the top of the peaches. With an offset spatula or small knife, carefully spread the batter evenly over the fruit, so it’s no more than about ½ inch thick in any one place. Sprinkle the remaining ½ cup sugar directly over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar into the topping. Let the cobbler sit for about a half an hour to firm up before serving warm in big bowls, with heavy cream poured on top.A Boat, a Whale & a Walrus: Menus and Stories
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