Continuing with the fruit cobblers of summer, the one I offer here is an old style one, often called crunchy fruit cobbler. The method is perfect to use for peaches or apples. It’s’ not really crunchy but the method includes strips of pastry dough over and under the fruit filling. This creates a thickish texture, the buttery dough adding character to the filling, naturally thickened.
Glorious peaches are available at certain farmers markets
