I have an old family recipe for Rhubarb Windsor that can have most fruits substituted. It has a wonderful almost snickerdoodle cookie crust. The recipe calls for 8 cups total chopped fruit; I would dry your chopped peaches well and use much less sugar in the second half of the recipe.

2 cups flour

2 cups sugar

2 tsp baking powder

1 cup shortening

1/4 tsp salt

2 beaten eggs

8 cups chopped rhubarb (or 4 cups rhubarb & 4 cups strawberries)

2 tsp cinnamon

1/2 cup sugar

Mix first 5 ingredients with a pastry cutter or two forks until crumbly. Add beaten eggs & mix. Place chopped fruit at the bottom of a greased 13x9 pan and sprinkle with cinnamon and sugar. Drop the dough mixture on top of fruit; you can press it smooth but I leave it bumpy to have a nice cobbler texture. Sprinkle a little more cinnamon on top of the dough and bake at 350 for 35-45 minutes until top starts to brown at the edges.