Cobbler: A Clarification

I’m sure most of you line a dish with a crust, fill it with stewed fruit, top it with another crust—maybe a lattice—and call it a cobbler. You can do that, and you would find yourself in agreement with most professional cooks, food writers, and other such edgy riff-raff, but if you ask me–and I know you didn’t–this is just a damn deep-dish pie.

The dish I know of as a cobbler is made with stewed fruit, but no crust. My cobbler is a straight-forward, deeply satiating mixture of stewed fruit and dumplings of sweet dough that rise and brown, making a wonderful pied (sorry, I couldn’t help myself) topping over fruit and spongy dumplings.

This recipe is simple, and like most simple recipes, more procedure than ingredients. Larger fruit should be peeled and sliced or diced. Stone fruit and berries make the best cobblers, though I’ve had pineapple and fig cobblers that were wonderful, and I knew a lady who made an awesome psychedelic cobbler with canned fruit cocktail.

For four cups of fresh fruit make six cups of simple syrup and flavor with a teaspoon vanilla; nutmeg is nice touch. Stew the fruit in the syrup for an hour or so. Make biscuit dough using sweet milk and sugar, knead lightly and roll out to about half an inch, cut into strips, drop by pieces into the hot fruit/syrup mixture. Ladle into a deep baking dish and place in a hot (400) oven until browned. Spoon syrup over the dough as it cools.

If you serve this with anything other than vanilla ice cream, Satan will drag you to hell by your pubes while flogging you with his penis.