Here's the thing - my husband, a good ole' Georgia boy, LOVED this cobbler, BUT if I hadn't made the changes that I did he would have been really unimpressed. I doubled the quantity of peaches (used a 29 oz. can) and cooked them down with 1 tsp of vanilla and 1 tsp of cinnamon in a saucepan over medium high heat for a few minutes. This thickens up the sauce and distributes the vanilla/cinnamon nicely. Then I poured it over the crust mixture in a lightly greased 8x8 pan, sprinkled it with sugar and baked it at 350 for 55 minutes. It came out beautifully brown and perfectly baked with a lovely proportion of peaches to crust. So as a basis this recipe was terrific, but since it did need some adjustments I only gave it 3 stars.
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Here's the thing - my husband, a good ole' Georgia boy, LOVED this cobbler, BUT if I hadn't...