President Obama praised it and now you can, too.

During a one-time gig as a food critic on a public television restaurant review show years ago, Obama raved about the peach cobbler served at a diner in his Chicago neighborhood.

“;I do have to put in a plug for their peach cobbler, which people tend to gobble up pretty good,”; Obama said of the dessert at Dixie Kitchen and Bait Shop.

That 2001 episode of “;Check Please!”; never aired, but with interest in all things Obama surging, the audiotapes recently resurfaced—and Dixie Kitchen owner Carol Andresen is loving the attention.

“;It's a wonderful burst,”; she said. “;Even though I knew this film was in the can and had been in the can for eight years, I was hoping that it would show up at some point.”;

Andresen said the Obamas were regulars and that the president's favorite dessert was the cobbler.

Unlike most cobblers, which often have crumb or biscuit toppings, the Dixie Kitchen cobbler is topped with a woven pastry crust, which is made daily at the restaurant.

At the restaurant, the cobbler is served with whipped cream, but Andresen says vanilla ice cream is nice, too.

Dixie Kitchen and Bait Shop Peach Cobbler

» Filling:
15 cups frozen peaches (about seven 10-ounce bags), thawed and drained
1-1/2 cups sugar
1/4 cup packed brown sugar
3 tablespoons flour
1/2 rounded teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup peach juice (juice drained from the frozen peaches is fine)
1/4 cup (1/2 stick) butter, cut into small pieces

» Crust:
2 cups flour
1 teaspoon salt
2/3 cup shortening
1/4 cup (1/2 stick) butter, cut into small pieces
1/3 to 1/2 cup ice water

Preheat oven to 375 degrees. Lightly coat a 9-by-13-inch baking pan with cooking spray.

To make filling: Arrange peaches in an even layer in prepared baking pan. Set aside.

In a large bowl, whisk together white and brown sugars, flour, cinnamon and nutmeg. Whisk in peach juice until smooth. Pour mixture over the peaches.

Sprinkle butter over the top. Set aside.

To make crust: Whisk together flour and salt. Add shortening and butter, then use a pastry blender or gloved hands to work them into the dry ingredients until the mixture forms pea-size lumps.

Slowly add water, adding enough and mixing only until the dough holds together. Do not overmix.

Place dough between 2 sheets of parchment paper. Roll out into a rectangle slightly large than the baking pan and about 1/4-inch thick.

Remove top sheet of parchment paper. The dough then can be cut into strips and woven into a crust over the cobbler (this is the method preferred by Andresen).

For an easier crust, invert dough onto baking pan and carefully peel off parchment paper. Trim to fit just inside edge of pan.

Bake 50 minutes to 1 hour, or until crust is golden brown. Let stand 10 minutes before serving. Serves 10.