Cinnamon Roll Peach Cobbler

Prep Fresh Peaches

1. If using fresh peaches you're going to have to get the skin off. First, bring a large pot of water to a boil. While waiting for the water to boil, fill a large bowl with ice water. Cut a small x on the bottom of your peaches.
2. Place two to four peaches in the boiling water. Don't crowd the pot, or the water will become too cool. Leave the peaches in the boiling water for 30 seconds.
3. Quickly remove them from the water and transfer them to your ice water for a couple of seconds until they've cooled enough to handle but are still very warm. I hold them with a silicone oven mitt. Peel the peaches beginning where you made the x. The skin should peel right off!

Prep Frozen Peaches

1. Allow frozen peach slices to totally defrost and come to room temperature before rolling. Pat slices dry with paper towel before rolling in dough.

Assemble the Peach Cobbler

1. Preheat oven to 350.
2. Combine sugars, water, butter and cinnamon in a saucepan. Bring to a boil and boil for 5-7 minutes to allow syrup mixture to thicken some. Stir regularly with wooden spoon.
3. While syrup mixture is coming to a boil, butter a 9x13" baking dish.
4. Roll out each crescent flat. Place 2 sliced peaches in each crescent and roll up and place in baking dish.
5. Cut up remaining peach slices and sprinkle over top of the rolled crescents.
6. Pour syrup mixture over crescents and lightly dust with extra cinnamon.
7. Bake for 30-35 minutes until crescents are golden brown and bubbly.
8. Allow to cool and top with whipped cream or vanilla ice cream.

Homemade Whipped Cream

1. Pour heavy whipping cream, sugar, and vanilla into a medium to large bowl. Whisk on medium-high speed for 4-5 minutes until medium to stiff peaks form. Make sure you do not overbeat the mixture. Serve immediately.