With our farmers’ markets going full force rippling with tomatoes, corn, berries, fruits and every kind of harvested vegetable able to grow well enough in our climate, I look specifically at what I can use to make this–the quintessential summer cobbler with fruit, berries or a mixture.
Defining what a cobbler is can be tricky business. In strict culinary parlance, it’s basically stewed fruit topped with a kind of drop-biscuit dough and baked.
Two types of peach cobbler: crunchy (left) and classic
But what also doubles in cobbler-speak are preparations like pandowdy, grunt, slump and sonker, which is a deep-dish pie unique to North Carolina country cooking.
