Pastry, babe. That's the ONLY way to make cobbler. Really good pie crust is a far, far better flavor than biscuit dough, IMHO. A rough raggedy edge folded up and over the FRESH fruit in a 9 x 13 pan. A cornstarch, water and sugar boiled thickener, and you've got peach heaven. My Mama said so. Seriously, I think no other baked good has as many opinions as this except potato salad! I did eat something called peach cobbler that was made with cake batter and poured over peaches in a Dutch oven and cooked over a campfire that was good, but I'd call it a fresh peach cake. I'm stickin' with my recipe. You just can't improve on perfection. Oh, maybe pie crust, too - EVERYONE has the "right" and "only" way to make pie crust. But then, I guess Mama is ALWAYS right, Barbara - right? :) PJH

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