I don’t have a definitive cobbler recipe. After determining that the birthday boy didn’t want a crisp, I went on the search for a good recipe. So then the question is do I do a pie crust topping or a biscuit topping? No help from the birthday boy, he said it would be difficult choice, surprise me.
One of my favorite celebrity cooking people is Alton Brown. I love Good Eats. I watch reruns, I tape it, I check his website and blog, I buy his cookbooks based on the TV show even though all the recipes are available online. I am a fan. His 2nd Good Eats volume: Good Eats 2, The Middle Years has a chapter on cobblers. Here’s what Alton has to say about the subject:
“Cobblers are hands down my favorite dessert, a perfect marriage of fruit, spice, and dough ̶ not crust, but dough: brown and crisp on one side, moist and oozy on the other. Cobbler does not aspire to structural fussiness of pie. It’s down and dirty, primordial, and ever-so-slightly naughty. I have found myself in the wee hours of the morning, in the kitchen, in the dark, in my underwear, spoon in hand, eating cobbler. Cobbler knows no shame and cobbler keeps all secrets.” (Brown 283) Oh my. I know a few people who would be up late at night with this activity….
So after Googling Marion Berry Cobbler recipes, I found an interesting one. It has a sweet biscuit topping that incorporates corn meal and adds a bit of brown sugar to the filling that produces a deeper sweetness. It also called for Dark Rum to be added to the berries. I chose to leave this out and used a teaspoon of vanilla instead. Cobbler is very simple and returns a satisfying dessert. Especially topped with vanilla ice cream.
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