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 this recipe..after reading a few reviews. It depends on how sweet your peaches are..adjust to your liking!!