My mom and I discovered a farmer's market secret when we went to the Pleasanton Farmer's Market a few weekends ago. We got there about 20 minutes before it was scheduled to end, and all the stands were beginning to pack up. The sellers began yelling, "half off, half off!" We took full advantage of their offer, and bought over 8 pounds of peaches for about ten dollars! The next morning, I made two peach cobblers from a highly-rated recipe I found on epicurious.com. They were delicious!
From Gourmet magazine, September 1999
6 large peaches, cut into thin wedges
1/4 cup brown sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
Preheat oven to 425°F. Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.
While peaches bake, stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. Topping will spread as it bakes.