Peach Cobbler

I may have been going a bit overboard with the peaches lately but seriously is there anything better than a fresh peach? I have been freezing them by the pound for the nasty winter months so we can have them in our smoothies.
This cobbler is divine! You wont be able to have too much because it is so rich, but it is good down to the last drop! Todd was even scraping the plate!

Peach Cobbler

For the filling:

4 cups peeled and sliced fresh peaches – about 8 or 9 peaches, depending on size

3/4 cup brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1 tablespoon flour

For the crust:

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3 tablespoons brown sugar

4 tablespoons unsalted butter, cut into small pieces

2/3 cup buttermilk (or a buttermilk substitute of 1/4C milk mixed with 3/4C plain yogurt)

1 tablespoon brown sugar, for topping

whipped cream or ice cream for serving (optional, NOT)

Preheat the oven to 425 degrees F. Combine all dry ingredients (flour, baking powder, baking soda, brown sugar) for cobbler crust in a bowl, and set aside. Generously grease a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently with your hands or a spoon, and spread evenly in the baking dish. Bake for 10 minutes. While the peaches are cooking, cut the butter into the awaiting dry crust ingredients with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add the buttermilk and stir to form soft dough. Remove the peach mixture from oven and drop rounded spoonfuls of dough on top. Then sprinkle the top of your cobbler with the remaining tablespoon of brown sugar, and return to oven. Bake until the fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream or ice cream. So delish!