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By Country Cook in Oklahoma on July 13, 2008
"I live and grew up in the midwest and here what makes a cobbler is a top and bottom crust.
This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough.
I also prefer using margarine instead of butter for the small salt content that adds flavor. I have adjusted the sugar amount in..."
Ingredients: cinnamon, fresh peaches...
Prep Time: 25 mins
Total Time: 55 mins