OT military cooks

During my stay in the military, I ate a lot of pastry cobbler, I used to feed my face on a lot of cobbler, berry,peach etc. It looked like there was an over abundance of flour to make the thickener, I sure would appreciate knowing. I am trying to find a recipe for peach cobbler with thickening for the inside,without all the juice oozing out,but staying with the pie.Does anyone here used to be a cook in the military and remember the recipe for cobbler thickening?
Thanks in advance,
LOU

Not a military cook or cook of any kind. Though I did watch mom a lot when passing through the kitchen. You can use corn starch or flour for the thickening. The flour will get a bit doughy though. The corn starch will soak up the juice for you. That is what you are looking for.
You could just add some, then bake trial and error method. . When I make cobbler I mix Bisquick with milk till it is gobby like then drop on top of the fruit in the bowl. It will spread out some as it cooks. I then bake in oven at 400 till dough does not stick to a tooth pick or knife when stuck in the top. If dough sticks and it starts to brown turn it down some like to 350. Usually about 30-60 minutes. Some bowls/dishes cook differently as well as some ovens.
Bst I can tell you . I don't measure I just add like mom used to. Drives my wife nuts.

I used to know 3 of them, but they have all passed away now. Two of them were bakers; they probably made a lot of those in their day.

bout a TBSP of Argo corn starch in a quart of berries.

Not military - but mom often used fine tapioca to thicken fruit pies. I'm not sure if it would work well for a cobbler.

Add about a Tablespoon of Pectin to gell it up.

From Wikipedia:
The main use for pectin (vegetable agglutinate) is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low calorie jams. For household use, pectin is an ingredient in gelling sugar (also known as "jam sugar") where it is diluted to the right concentration with sugar and some citric acid to adjust pH. In some countries, pectin is also available as a solution or an extract, or as a blended powder, for home jam making. For conventional jams and marmalades that contain above 60% sugar and soluble fruit solids, high-ester pectins are used. With low-ester pectins and amidated pectins less sugar is needed, so that diet products can be made.

Pectin is used in confectionery jellies to give a good gel structure, a clean bite and to confer a good flavour release. Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, to improve the mouth-feel and the pulp stability in juice based drinks and as a fat substitute in baked goods.[13] Typical levels of pectin used as a food additive are between 0.5 and 1.0% ? this is about the same amount of pectin as in fresh fruit.

:>)