September is my favorite in food, weather and outlook. The number of days above 90 degrees finally peters off. I live for cardigan weather. I love that it goes in with a beach weekend and goes out with cinnamon sticks and warm cider. The markets are still teeming with peaches and plum, zucchini and eggplant, but you can also go apple picking and find some fancy new squash to cook. But my cooking always feels like it's on one team or another -- we're either making caprese or we're baking ziti, little for the in-between days. Where are the intersections of summer and winter squash? Where's the peach and grape pie? Let's fix this. 
If you can read about something called a magic peach cobbler that you make more or less entirely in the pan you bake it and not have it in the oven, say, 15 minutes later, you are made of stronger stuff than me. It comes by way of the grandmother of Ian Knauer and if you go way back on this site, you'll find he's also the person behind those exquisite Brown Butter Brown Sugar Shorties, from his days at Gourmet, These days, he's got a place called The Farm Cooking School in Stockton, New Jersey and spoke recently about his grandmother who, with seven kids, had no time to fuss with anything but straightforward recipes like this. 
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