From Georgia: my mama (and I, but not very often now) made peach cobbler by making a regular pie crust, cutting it into strips, very much like your Pie Fries, and baking it off. She cooked peeled and sliced peaches with sugar and a little flour as a thickener, and then layered the strips of crust in a casserole dish with the hot fruit, kind of like a lasagna. That was it, no further baking. Served still warm, sweet-tart peaches contrasted with the crisp savory crust. The next day the cold leftovers would be softer with the juices soaked into the crust. My dad called it peach pie--it had the same elements, just a different configuration. We would sometimes go out along fence rows and pick wild blackberries, and those made an incredible cobbler. I don't live in the country anymore so I don't have access to them. I have tried buying them at the grocery store but it was always disappointing. They have no flavor and are like $6 for a pint, when they *should* be free by the bucketful and taste amazing. Wonder if the frozen ones would be better. I recently made your Peachberry Buckle with fresh peaches and raspberries--it was great!

• Reply