Throughout our culinary history, people have baked fruit in one form of vessel or another. Lots of versions, many contestants and several commonalities: fresh or frozen fruit; some sort of sugar, whether it’s light brown, dark brown, muscovado sugar or molasses, or even honey. Add butter plus some sort of flour and there you have it.
Start with the most common of all baked desserts, the classic cobbler. Many say the cobbler is simply a pie without the crust. Well, that is partially correct. A true cobbler is topped off with individually dropped biscuits. The biscuits are made with heavy cream, adding a real rich flavor and tenderness to the biscuit. Did you know the baked biscuits on top of the cobblers were said to look similar to the cobblestone streets of Boston or Philadelphia? Philly girl here, don’t forget.
Now for the variations: