Don't you just hate it when you follow a recipe as it's written and it doesn't turn out? Somewhere between the cooking time, the amount of flour to thicken the peaches, and the cornmeal, things went badly awry. For one thing, "7 cups of sliced peaches" is a terribly inaccurate way to measure sliced peaches. It might work for other fruit, but peaches are too juicy. Also, 45 minutes in my oven wasn't nearly enough baking time. I gave it an extra 10 minutes and even that wasn't enough. The top part bubbled and it looked done, but the underneath was soup. Okay, not great but still edible...except for the fact that the yellow cornmeal makes the topping really, REALLY gritty. My family and I didn't like it at all. I have a hunch any self-respecting Navajo wouldn't like it either. In other words, there are better cobbler recipes out there. Don't waste your time on this one.<br/><br/>NOTE: After posting this comment, I would like to add that the recipe I used was printed in Relish magazine, which is an insert in my daily newspaper. In comparing the Relish recipe with this one, I see that there are differences. Specifically, the Relish recipe calls for more butter and sugar (too much, really), and it does not specify the use of finely ground yellow cornmeal, which, in itself, would make a huge difference. I have no idea which of these recipes is the original one from Hell's Backbone Grill and which is the imposter. Maybe they are both imposters. However, my years of baking experience tell me the recipe printed on this website is closer to the real deal than the Relish recipe with the same name.