Peach Cobbler

So Labor Day, kinda a sad day and kind of not.  Summer just seemed to go so fast this year...and of course we didn't get to do all of the things we said we were going to do or wanted to do.  Oh well.  It will still be warm for a little while more.  But Fall brings great things!  Especially for my taste buds.  Specifically Butternut squash (you will be seeing a lot of recipes using it..YUM!), hot Apple Cider, Dogfish Head Punkin Ale, trying the black bean brownies with pumpkin puree instead of bananas, apples from Soergels Orchards and so much more!

Anyway, I made this Peach Cobbler and these Pretzel Brownies for our Labor Day Festivities.  We had two different family gatherings to go to with John's family.  We had a lot of fun and the desserts seemed to be a hit!  Always a good thing.

I have never attempted Peach Cobbler before but found a recipe that sounded delicious in the August 2011 issue of EveryDay with Rachael Ray and really wanted to try it.  

Peach Cobbler

11 medium peaches, peeled and sliced
2/3 c sugar
1 1/2 cups plus 2 tbsp. flour (I used white flour since I was making it for a bunch of people but I would love it with whole wheat flour as well)
1/2 c yellow cornmeal
1 lemon, zested
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, chilled
1 c heavy cream
1/4 c milk

Preheat the oven to 400 degrees.  Set aside 1 tbsp of butter to soften to room temperature.

In a large bowl, combine the peaches, 1/4 c sugar, and 2 tbsp flour and toss well.

In another bowl, combine 1 1/2 c flour, cornmeal, 1/3 c sugar, lemon zest, baking powder, baking soda, and salt.

Grate the stick of butter using the large holed grater into the bowl of dried ingredients. By the time I was done doing this I had butter all over my hands and a little bit that I wasn't able to keep grating.  I just cut the rest into tiny pieces with a knife.  Toss butter with flour mixture only a little bit.  Put back in the refrigerator.

Use the reserved tbsp of butter to grease a 9 x 13 baking dish.  Pour peach mixture into dish, cover with foil, and bake for 20 minutes.

When peaches are done baking, pour heavy cream and milk into flour/butter mixture and stir until just combined.  Pour of peach mixture covering as evenly as possible.  Bake for about 20 minutes, until the top is golden brown.

Peach season is still in it's prime!  Until the end of September so hurry up and make this one.  Last taste of summer before the wonderful tastes of fall!