End of season Peaches? Cobbler-ific!

Staring at a huge bowl of peaches, I am dismayed to find that half are perfect, half are mealy. What's a girl to do? Inspired by Sarah Kramer's recipe from her amazing cookbook La Dolce Vegan (Arsenal, 2005) I made a killer peach cobbler for the whole family - they loved it! 6 large organic peaches, pitted and cut into 1 inch chunks1/3 cup natural Sucanat sugar or agave syrup2 TB whole spelt flour1/4 tsp saltTopping:2 cups whole spelt flour1/2 tsp salt 3 tsp baking powder4 TB natural Sucanat sugar or agave syrup, divided4 TB Earth Balance vegan margarine, divided1 cup hemp, soy or rice milkDirections:

1. Preheat the oven to 375. Lightly spread 1 TB Earth Balance around an 8 x 12 inch glass baking dish and set aside. 
2. In a large bowl, stir together the peaches, sucanat, 2 TB flour and 1/4 tsp salt.
3. Spoon evenly into the baking dish and set aside.
4. In a medium bowl, stir together the flour, salt, baking powder and 2 TB sucanat. Add the Earth Balance and mash with your fingers or a fork until the flour looks sandy with many little pebbles. Add the milk and stir until just combined with the flour. 
5. Spoon evenly over the peaches and sprinkle the top with remaining sucanat. 
6. Bake for 35-40 minutes or until the topping is browned. Let site for 5 minutes before serving.
7. Makes 6 servings. **Serve with TEMPT Hemp milk ice cream!