Fresh Peach Cobbler

It's early in the season, but those peaches look so good!!  I just couldn't pass them up for our 42 Domino night.

I don't make peach cobbler often -- usually a peach pie will suffice -- but tonight we need to have dessert for about 20 people, so I just about quadrupled this recipe and ended up with two 9x13 baking pans full of peach cobbler.  This is an old recipe, adapted just slightly, so it may seem very familiar to some.  The original recipe serves eight:

Ingredients:

3 cups fresh peaches, peeled and sliced (have enough to take a bite or two!!  We used Fruit Fresh with a bit of water to keep them looking great)
1 cup sugar
1/2 teaspoon almond extract (which I didn't have on hand, so used vanilla)
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon allspice

1-1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon fresh ground nutmeg
1/4 cup sugar
1/2 teaspoon salt
1/3 cup Crisco butter flavored shortening
1/2 cup milk
1 well-beaten large egg (home grown's best!)

2 tablespoons sugar

Instructions:

Preheat oven to 400 degrees.

Arrange the peaches in a greased 8" x 8" pan.  Sprinkle with the mixture of 1 cup sugar with the spices.  Place pan in the preheated oven while preparing the topping.

Sift together the flour, baking power, sugar, salt and spices.  Then cut in the Crisco shortening until it appears to be coarse crumbs.  Mix the milk and eggs, adding them at the same time.  Stir until everything is moistened.

The original recipe said "Spread dough over hot peaches," but it's too thick to do much spreading, so I placed it in spoonfuls until pretty much covered.  Sprinkle with the remaining two tablespoons of sugar then bake in the hot oven 35 minutes.

We stuck with the proportions in ingredients, ending up with two 9" x 12" x 2" baking pans -- in the photos you'll see one blue, one clear. Here's one just out of the oven:

Flexibility factors include increasing the recipe for larger groups as well as using any other fruit for the same recipe.  Think of apples, along with apple pie spice.  Or maybe a cherry cobbler?  What's your favorite?