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Fresh Southern Peach Cobbler
August 20, 2007

We just loved this peach cobbler. I made it for my Mom's birthday, and it was quite the hit. We served it with vanilla Bluebell ice cream. If you make it in a 9"x13" pan like I did, be sure to increase the topping - maybe even double it. It is the best part of the dish, and we didn't have enough of it - several spots that were peach only. Also I'd increase the amount of cornstarch that is called for; we had a lot of liquid in the bottom of the pan that did not thicken up, nevertheless it was all delicious, and we'll definitely make this one again and again. We used a good vegetable peeler to peel the peaches - made the job a lot easier.

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