Every summer during local peach season I make this recipe and it gets raves from friends and family. I cut back to 10% cream, instead of 35% (heavy cream). For a 9 x12 pan, I use one extra peach. I found it confusing that the recipe says "Yield 8", yet instructions say cut 12 equal portions of scone batter. Sugar content just right, and the cornstarch amount allows just the right amount of thickening of the peaches.
This came out heavy and not very sweet. I had a mountain left over!
This came out pretty good. The peach juice didn't thicken, though. I don't know why. Also -- rather than making a log out of the cobbler dough and cutting it up, I just left it in the bowl and portioned it out with teaspoons. I didn't see the need to dirty the counter.
This is really good...but I will add more peaches next time!