Peach Cobbler, 2 Ways: Spectacularly Simple and Simply Spectacular
The New York Times
An easy buttermilk skillet version and an upside-down take from Melissa Clark showcase the stone fruit’s versatility.
Generally filled with bubbling fruit nestled into a buttery, sugary foundation, cobblers are beloved in the canon of homey desserts. The problem is, there’s no consensus about what, exactly, they are.
For some cooking authorities, like the Virginia-born chef and cookbook author Edna Lewis, cobblers are baked summer peaches layered with raw pie dough to help thicken the juices, then topped with a flaky crust.
Others prefer syrupy berries covered in fluffy biscuits shaped like golden cobblestones, a likeness that may have inspired the name (or not; there’s no definitive etymology).
Then there are those who believe that cobblers consist of batter strewed with fruit, which bake up solid and caky with jammy pockets throughout.
