Preparation

• Position an oven rack in the middle of the oven; heat the oven to 375°F. Lightly butter a 10-cup baking dish (10×2-inch round or 9-inch square).

Make the filling:

• In a large bowl, mix the brown sugar, cornstarch, ground star anise, and salt until combined; break up any lumps.
• Cut the peaches into 1- inch-wide wedges and cut each wedge in half crosswise. Add the peaches and vanilla to the dry ingredients and toss to coat the peaches evenly. Pour the fruit and its juices into the buttered baking dish, scraping the bowl of any sugar. Spread the fruit evenly.

Make the topping:

• In a food processor, combine the flour, cornmeal, brown sugar, baking powder, salt, and the pinch of ground star anise. Pulse briefly to blend. Add the cold butter pieces and pulse until they’re the size of small peas. Pour the cream over the dough and pulse just until moist crumbs form. Dump the dough onto a lightly floured work surface. Gather the dough and press it to form a square that’s 1 inch thick. Lightly flour the dough. Roll it out, flouring as needed, to a 1/2-inch-thick rectangle; it should measure about 5×9 inches. Cut the rectangle in half lengthwise, and cut each half into four pieces, each about 2-1/2×2-1/4 inches.
• Arrange the dough squares on top of the peaches, leaving spaces between each one. Bake until the filling is bubbling and the toppping is nicely browned, about 40 minutes. The cobbler is best when served warm on the same day it’s baked, preferably with a little lightly sweetened whipped cream on the side.