It sounds like you need the help of Instant ClearJel, which is a blend of modified food starch that has a stronger thickening power than flour. For peach cobbler, we recommend adding about 1 tablespoon per cup of fruit that you use. We recommend whisking this product in with some of the sugar in your recipe to prevent clumping. You can view that product on our website here: http://bit.ly/1DLpKVE Also, it sounds like it may help to cut your dough sheets to the size of your pot, leaving a 1/2 inch border so that the dough climbs up the side of the pan a bit. Pre-baking or "blind-baking" just the bottom sheet of dough for 10-15 minutes before putting the filling in may help to create a barrier that prevents the filling from running beneath that layer of crust. Good luck and happy cobbler baking! Kye@KAF

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