Texan Peach Cobbler

Like I mentioned before, Zak's grandparents brought us a box of peaches, and we decided that peach cobbler was absolutely necessary to make with them. Zak loves my fruit cobbler, but he asked if I wouldn't mind making a cobbler with a more buttery and heavy dough. So I looked forever online until I found a recipe that sounded good and wasn't obscenely loaded with butter. This is called Texan Peach Cobbler and I'll have to take the chef's word for it, but we both enjoy it this a lot. The next time I make it, I'll add maybe half as much lemon, because it did overpower the peach at times.

Filling
4 c. peaches, ripe, peeled & sliced
2 Tbl. brown sugar
1 tsp. lemon juice, fresh squeezed (I would suggest a 1/2 tsp.)
1 tsp. lemon zest (again, 1/2 tsp.)
1/2 tsp. vanilla (I think I would add maybe 1 tsp. next time)

Batter
6 Tbl. butter
1 1/4 c. flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. cinnamon (maybe up to 1/4 tsp. would be fine)
1 c. milk
1 tsp. vanilla
1 Tbl. turbinado (sugar in the raw)

1. Preheat oven to 350 degrees.
2. Combine filling ingredients in a bowl, toss and set aside.
3. Place butter in 8" square baking dish.
4. Place in oven for 5 minutes or until butter is completely melted.
5. Combine flour, sugar, baking powder, salt and cinnamon in a medium bowl.
6. Add milk and vanilla to flour mixture, stir until just combined.
7. Spoon batter over butter, spreading evenly (DO NOT STIR IN).
8. Spoon peach mixture over batter, gently pressing peaches into the batter.
9. Bake at 350 for 40 minutes--make sure to have a baking pan underneath, as it will probably bubble and overflow.
10. Sprinkle top with turbinado sugar and baking for an additional 10 minutes or until top is golden.