peach cornmeal upside down cake

I neeeeeed to make this when it's peach season:
https://www.marthastewart.com/316964/peach-and-cornmeal-upside-down-cake

Nectarine...thingies

I've been making this for breakfast:

Pizza dough (flour, salt, yeast, a little sugar, olive oil, water) rolled out very very thin (this seems easiest if the dough has actually risen and had the air knocked out of it and sat for a while, even though this recipe doesn't really need the dough to be airy or rise significantly.)

Covered with thinly-sliced nectarines

folded over, scored on top so that you can see the nectarines through little windows in the dough

baked for about 20 minutes at 450 degrees

It's pretty good.

It's easiest if you roll the dough out on parchment paper, and it's important to make sure the edges are sealed--the little windows on top are OK, but you don't want nectarine juice leaking out the sides or  bottom because a) it burns and b) that juice staying on the dough helps make a nice sweet moist dough-y situation.

Today I tried it with a mixture of ricotta cheese, powdered sugar, and almond extract spread on the dough before the nectarines.Also pretty tasty, roughly same amount of cooking needed.

Bookmarking because I want to make it:

Peach Frangipane tart

Peach frozen yogurt-y stuff

I made this by accident while trying to make a peach milkshake with frozen peaches.

Blend in cuisinart til almost pulverized:1 cup (ish) of frozen peaches
Add a few scoops of low fat yogurt and sugar to taste. AND a splash of almond extract. That's what makes it really nice. I'm not usually a big fan of frozen yogurt or fruit ice creams, but this was pretty good. Maybe not the best choice for December, though.

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.