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Southern Peach Cobbler
Reviews:
October 10, 2007

This was really good! Following some advice I changed the sugar to 3/4c white and 1/4c brown. I also added some cinnamon and vanilla to the "crust" mixture. Instead of one large can of peaches I had 2 smaller ones so I drained one and left the other in the syrup. Baked for about 40 min and it came out wonderfully! I had no problem with sogginess like others said. **Update** I've made this twice now and I think "sogginess" is dependent on baking dish size. First time I did it in a larger dish with absolutely NO sogginess, second time in a smaller dish and the middle was all mushy. And a couple of hand fulls of oats over the top of the peaches really added something great to this!

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