The cobbler represents summertime desserts in the south to me. I grew up eating cobblers of all sorts, but peach was always my favorite.
The cobbler conundrum: It’s something between a cake and a pie. It has too much fruit to classify as a cake; the batter goes around the fruit unlike a pie. Some people make them more like biscuits floating over a filling, but this (above) is the type of cobbler I grew up with. The juice from the fruit mixes in with the batter to create a flavor that you can’t get any other way.
When fruit is plentiful, cobblers are a great way to use up the overripe or bruised pieces. You could experiment with different fruits, too–apple, pear, or mixed berries would substitute easily into this recipe. I find that some whipped cream or ice cream is a nice way to smooth out the sweetness of this dish. But if you don’t have any (or don’t like that), it’s also great plain.
Read the most recent posts on our food blog or check our longer weekly reviews.