Can the fruit. Then make the cobbler later. Safety canning is one reason. Another reason is the ingredients kept seperate store longer and better. Remember a mix is only as good as its weakest ingredient. Peaches simply can them in a basic sugar solution. Then my favorite from there is a peach crisp recipe. In a 10 inch pyrex round casserole bowl put about an inch to an inch and half of peaches mixed with a bit of some starch as a thickener. Then 1-1-1-1-1 recipe comes in. 1 cup of flour, 1 cup of sugar, 1 egg(powdered eggs mixed with water work fine here if working out of food storage), 1 teaspoon baking powder mixed well together making a crumbly slightly powdery mixture. Sprinkle over the fruit. Now your are saying I forgot a 1. Well the next step is to melt 1 cube of butter(1/4 lb) and pour over the powder mix. Sprinkle a bit os cinamon on the butter and bake at 350 till the crust is beginning to brown on the edges. The butter, eggs and baking powder are your weak links but each has answers even for long term storage.