Patti LaBelle just seems like the type of woman who knows how to cook. She seems like she wouldn't mess around in the kitchen - and takes her southern cooking very seriously. Her Peach Cobbler recipe from her book LaBelle Cuisine doesn't sound like it would work with her diabetic diet - but for the rest of us.. it sounds yummy.

INGREDIENTS:

• Pie crust for double crust pie
  
• 3 lbs. of medium peaches, peeled, pitted and cut into 1/4-inch slices
  
• 2 Tbsp. cornstarch
  
• 1 cup sugar
  
• 2 tsp. fresh lemon juice
  
• 1/2 tsp. ground cinnamon, plus more for the top of the crust
  
• 4 Tbsp. (1/2 stick) butter, chilled and cut into small pieces
  

INSTRUCTIONS:

Preheat oven to 375 degrees. Lightly butter an 8-inch square baking dish.

In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Spoon half of the peach mixture into a prepared dish.

On a lightly floured work surface, roll out the smaller disk of dough into an 8-inch square about 1/8 inch thick, trimming the dough as needed. Place over the peaches in a baking dish. Top with the remaining peaches. Roll out the larger disk of dough into an 11-inch square about 1/8 inch thick, trimming as needed. Fit over top of the baking dish, letting the dough hang down on the sides of the dish. Pinch the dough firmly onto the top edge of the dish. Press the overhanging dough onto the sides of the dish. Cut a few slits in the top of the dough. Place the dish on a baking sheet to catch any drips.

Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes. Sprinkle the top of the dough with cinnamon. Serve hot, warm, or at room temperature.