peach cobbler

Used these two (very similar) recipes
http://www.myrecipes.com/recipe/easy-peach-cobbler-10000000257827/
http://southernfood.about.com/od/peachcobblers/r/r70913a.htm

which both do the odd thing where you melt butter in a pan in the oven and then pour a batter directly over it and then dump fruit over it and supposedly the batter/topping magically rises to the top. We'll see. I'm doubtful but I figure nothing with this mix of ingredients could taste bad, so who cares?

Modifications/notes:

Used extra lemon juice (2TBS?) because I like that slight citric acid counterbalance in my fruit
Used (I think) 5 very large peaches, sliced in cubes, which filled up (brimming) a 2-qt pyrex casserole
1/4-1/2 cup of sugar in the peaches - a cup seems like too much
2ish tsp of baking soda (oh shit I just realized it says baking powder...hmm. gah. it's been a long time since I made that mistake.)
used the 1 tsp vanilla
didn't boil anything
didn't peel anything
1/2 cup of sugar in the crust/dough

notes on how it turned out to come.

ETA: brought this to a party and everyone seemed to like it--it had a good amount of sugar. It was more liquidy than would be ideal, probably because I used extra peaches. Next time I won't pour in the extra liquid left sitting at the bottom of the bowl after I made the fruit mixture, and perhaps add some tapioca or cornstarch. The unpeeled peaches were fine. I baked it for 45 minutes (or more) but part of that was because I could see it was so liquidy. Some of the batter did rise to the top, but not all of it. Again, probably because I used extra peaches (or maybe because of the baking soda mixup--which didn't seem noticeable as far as flavor, fortunately.)

Also, for the love of Bob, if you can find freestone peaches or nectarines, do it. It's hard to cut fruit off a pit and into nice slices.