Post History

I recently made a peach cobbler following a recipe that called for equal parts of white sugar and brown sugar in both the fruit mix and the topping.  This got me wondering about the functions of the two sugars and to what extent they are interchangable.  Brown sugar has more of a flavor (from the molasses), but are their baking properties different?  If I wanted to use only one type of sugar or only had one type, and used the same combined quantity, how would this affect how the dish bakes (fruit or topping or both)?  Or would it only change the flavor?