Frozen Peaches: Not too Bad

Pop Quiz! What's the difference between a crisp and a cobbler?  A crisp has an oatmeal topping, and a cobbler has a more of a pastry top!  I've made apple crisp plenty of times (well, twice) before, but I hadn't thought about the difference between the two desserts until last weekend, when Nick made us Paula Deen's Peach Cobbler.  For this I got six peaches from the grocery store, and waited about two days for them to ripen.  Peaches are tricky because they're only delicious for about a day.  And I do feel confident in knowing when peaches are ripe.  So, I cut them open when I felt the time was right, and much to my dismay, they were disgusting.  Browning and mealy and...ugh.  Horrified, I concluded that peaches are not in season.  So, I picked up a couple bags of frozen peaches the next day. One stick of butter, and a 1.5 cups of self-rising flour (just all-purpose flour, baking powder, and salt) later, we had a decent cobbler.  If anything, it was heavy on the crust.  Nick and I talked about  maybe next time shifting the pastry-fruit ratio to the healthier side with more fruit.  In addition to going lighter on the topping, we could use other fruits to make several different desserts this summer.  Perhaps even blackberry-peach...