My grandmother was from Virginia.
For us, a peach cobbler had a pie crust bottom and lattice top - the “cobbler” part in the middle was ONLY made with fresh peaches (or apricots because we live in California) and then baked in either a square or rectangular pan — served warm only, ice cream optional.
Worth dying for.
That and fireworks on the 4th of July made life worth living in the hot California Central Valley summers.
“For us, a peach cobbler had a pie crust bottom and lattice top...”
My grandma was from West Virginia and this sounds like her cobbler recipe as well. The latticed top crust and the bottom crust were crisp and buttery and soaked in the peach juice ... to die for delicious!!!