Peach Cobbler

This newly formed Jersey Girl looooooves this time of year for all the goodies that the state has to offer.  There is definitely a reason why New Jersey is called the garden state....farm fresh food is plentiful, and I am so lovin' on the Jersey peaches right now.  And being that I am trying to save money and make simple yet delicious dishes.....I loaded up on these in season fruits and with only a few ingredients was able to make a wonderful peach cobbler!  Excuse the pictures as I decided to make this at around 9 pm, but it certainly did not disappoint, and was even better for breakfast the next day!

Peaches and Cream Cobbler (from August Rachael Ray mag)*

4 lbs yellow peaches (10-12) peeled and each cut into 8 wedges
2/3 cup sugar
1 1/2 cups plus 2 tbsp flour
1/2 cup yellow cornmeal
1 lemon, zested
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter, chilled
2 1/2 cups heavy cream, chilled

1. Position a rack in the center of the oven and preheat to 400.  Meanwhile, in a large bowl, combine the peaches, 1/4 cup sugar and 2 tbsp flour; toss well.

2. In another large bowl, whisk together the remaining 1 1/2 cups flour, the cornmeal, 1/3 cup sugar, the lemon zest, baking powder, baking soda and salt.

3. Set aside 1 tbsp. butter to soften at room temperature.  Rinse your hands with cold water and dry them (this is to keep them cool when you grate the butter).  Grate the rest of the stick of butter on the large holes of a box grater, toss with the flour mixture.  Refrigerate.

4. use the reserved 1 tbsp butter to grease a shallow 9x13 inch baking dish.  Transfer the peach mixture to the dish, cover snugly with foil and bake for 20 minutes.

5. About 5 minutes before the baking time is up, drizzle 1 1/4 cups heavy cream into the flour-butter mixture and stir lightly with a fork until just combined.

6. Uncover the peaches and distribute the biscuit mixture on top in clumps, covering as evenly as you can.  Bake until the top is nicely golden and the peaches are bubbling, 20 to 25 minutes.  Let cool for at least 30 minutes before serving.

7. While the cobbler cools, whip the remaining 1 1/4 cups cream and 4 tsp. sugar until barely stiff; refrigerate until ready to serve.  Spoon the slightly warm cobbler onto plates and dollop the whipped cream on top.

* Because I have other big plans (huge!!) for my peaches...I just made half of the recipe...hence the little 8x8 pan in the pics!