Bring a large pot of water to a gentle boil. Working in batches, blanch peaches for 30–45 seconds, then transfer to an ice bath.

Slip off the skins, remove pits, and slice the peaches into thick wedges.

In a medium saucepan, whisk together granulated sugar, brown sugar, salt, cinnamon, nutmeg, and ginger.

Add sliced peaches and lemon juice to the saucepan; stir gently to coat. Let stand 2–3 minutes so the peaches begin releasing juice.

Set saucepan over medium heat and bring mixture to a gentle simmer, stirring occasionally, 5–8 minutes until peaches soften and syrup forms.

In a small bowl, whisk cornstarch with 1 tablespoon water until completely smooth to create a slurry.

Slowly pour slurry into the simmering peaches while stirring constantly. Cook 1–2 minutes until filling thickens and turns glossy.

Remove pan from heat and stir in vanilla extract.

Cool filling to room temperature for 30–45 minutes before using in pies, cobblers, or storing.