Peach Cobbler Bake Off Revisited

For those of you who have asked, Ken's recipe is the square pan and Deb's is the oblong one.
Here are the recipes so you can decide for yourselves.

Deb's recipe is the more traditional one from Mennonite Country-Style Recipes & Kitchen Secrets

Fruit Cobbler
Heat in a saucepan to boiling 1 quart of fruit including the juice and 1/2 cup sugar.
Dissolve and add, stirring constantly until thickened 2 T cornstarch and 1/4 cup water
Remove from heat and add 1 T butter.
Pour into 8x12 dish, sprinkle with cinnamon
Sift together in a bowl 2 cups flour, 2 T sugar, 1 T baking powder and 1 t. Salt.
Cut in 6 T butter or margarine.
stir in 1 1/4 cups of milk just until moistened then drop by spoonfuls over hot fruit.
Bake at 350 degrees for 25 to 30 minutes. Yield 8 to 10 servings.

Ken's recipe comes from a Firehouse Cookbook
Easy Peach Cobbler
1/2 stick butter
3/4 cup Self-rising flour
1/4 t. Salt
3/4 cup sugar
scant 2/3 cup milk
1 t. Vanilla
1 can peaches (27 - 29 oz)

Melt the butter and pour into 9-inch square baking pan. Add four, salt, sugar and vanilla. Stir in peaches with half the canned juices (for thinner pudding use more juice). Bake for 1 hour at 350 degrees or until golden brown. Serves 4-6.