We know you'll always love your mama, but at the brunch or dinner table this Mother's Day, there's bound to be something just as sweet vying for your affects.

For us, it's the stone fruit peach, which starts to hit its peak this time of year.

Though two varieties exist -- freestone, with its stone or pit falls that falls easily away from the flesh, and clingstone, characterized by fruit that adheres stubbornly to the stone -- the former is the one you're most likely to find on the produce stand.

Look for fruit with a fragrant aroma and flesh that yields a bit when pressed. Avoid peaches that are tinged with green, which usually means they're underripe (though you can speed up ripening yourself), and ones that have cuts or tan spots on them. Rock-hard and mushy fruit is also best left at the store.

In the kitchen, peaches lend their fuzzy, juicy selves to a variety of dishes, from sweet sorbets to savory salsas to the biscuit-covered goodness called cobbler that no legitimate soul food menu can live without.

While cobbler typically rivals pie as the classic All-American dessert, we've pit two variations (and two judges from the TV One series "My Momma Throws Down") against each other for the crown. One, fresh peaches tossed in spices and baked beneath a simple pastry dough (the modern classic); the other, cobbler topped off with a sweet-tart raspberry sauce (creative genius).

Classic or creative? Which recipe gets your vote?

+ Add a slide
What's your go-to recipe for peach cobbler? Share it here!
Click the "Add a slide" button, insert a title and upload your recipe with a photo of your dish.
CLASSIC: Tanya Holland's Peach Cobbler
1  of  3
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted chilled butter
1/2 cup sugar, plus 1/4 cup
1 cup heavy cream
6 fresh peaches, peeled and diced into 3/4" pieces (see peeling instructions below)
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Pinch grated nutmeg

Preheat oven to 375 degrees F.

Mix flour, baking powder, and salt in large mixing bowl. Cut in butter with pastry cutter or hands until it resembles coarse meal. Add 1/2 cup sugar and cream. Knead approximately 3 minutes and let rest.

Toss peaches with cornstarch, 1/4 cup sugar, and spices. Place fruit mixture in a 9 by 13-inch glass or ceramic baking dish; cover with heaping tablespoons of the cobbler dough. Bake 35 minutes or until lightly browned.

To peel peaches: Bring a large pot of water to a boil. Using a paring knife, cut out a small circle around the core end of the peach and then cut an "x" into the other end. Prepare an "ice bath" by adding 2 cups ice cubes and 2 cups water to a large bowl. Drop peaches into boiling water and as soon as you see the "x" peel back, remove them using a slotted spoon and put in ice water. Allow them to cool in ice water for about 3 minutes, then drain. Rub away skin with a paper towel to remove. Cut fruit away from core and dice according to instructions.

Yield: 6 to 8 servings
Preparation Time: 15 minutes
Cooking Time: 35 minutes