We were going through the stand freezer and found two bags of peaches that had been frozen a few years ago. Michelle had a recipe on her phone from the old Bell telephone Bell’s Best cookbook for a fruit cobbler.
She did make a few changes from the recipe in the cookbook, so check out them below. Because some of the peaches were freezer burned, we made up for the loss with applesauce. At my suggestion, she also added some Peach Schnapps to up the peach flavor.
Michelle also pre-thickened the fruit sauce as the cobbler cooks too quickly to do it all in the pan. I advise you to place the pan over a baking sheet in case it overflows.
Peach Cobbler
1 pint frozen or 2 cans peaches, sliced
1 ½ cups unsweetened apple sauce
3/4 cup sugar
8 ounces apple juice plus all the peach juice
2 teaspoons cinnamon
1 ½ sticks unsalted butter
2 tablespoons Peachtree Peach Schnapps (I use DeKuyper), optional
2 cups self rising flour
1 ½ cups sugar
1 cup buttermilk
½ cup milk
Butter a 9 x 13 pan. Preheat oven to 375 degrees F.
Put fruit, sugar, apple sauce, apple juice plus liquid from peaches and cinnamon into a saucepan over medium heat. Bring to a simmer and cook until sugar is dissolved. Place in the butter and melt completely. Cook until slightly thickened. Remove from heat and pour in Peach Schnapps, if using. Pour mixture into prepared pan.
Whisk together flour and sugar in a mixing bowl. Shake the buttermilk well and stir it and the milk in until smooth. Pour batter evenly over fruit mixture. Batter will sink to begin with but then rises after cooking.
Bake for 25-35 minutes or until top is golden brown. Serve hot or cold with lots of vanilla ice cream.
Mouth Brothels 
wow!