I grew up with a peach cobbler that had peaches combined with brown sugar, lemon juice, and cinnamon that was partially baked. A batter was then poured over the peaches, topped with a sprinkle of sugar, and baked until the fruit was bubbly and the batter was golden brown. The batter was a coffee cake consistency and did not sink through the peaches. The batter was poured in a free form way over the hot peaches so some of the peaches showed through to the top. I think my cobbler may be a combination of the cobbler and the slump! Whatever the name....it's all good.

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