Every Southern household has its own recipe for peach cobbler. They differ widely. Personally, I like a lot of peaches, a nice goopy consistency with the filling, and a crispy, sugary crust. Others may prefer a more biscuit-like pastry, or a deeper pastry level than I like. That’s fine. Some prefer to make theirs in a casserole dish in the oven, some like the Crock Pot, some go old school and use a cast-iron Dutch oven over an open fire. Everyone’s entitled to their own opinion. But we all absolutely must agree on two bits of business: it must feature peaches, and it must be a cobbler. It’s right there in the name, after all. Peach. Cobbler.