Cobbler

Every region of the country likes cobblers, varieties of which include grunts, slumps, crisps, crumbles, pandowdies, sonkers, and Bettys. In some way, a cobbler is like a pie – a deconstructed one in which the pastry and fruit are mixed up rather than neatly organized. The pastry in a cobbler can be flaky like a pie crust or, alternately, more like a batter, biscuit, or streusel. Almost any fruit is fair game; notable cobblers include peach in the midst of summer peach season, late summer huckleberry cobbler in the Great Plains, Maine wild blueberry cobbler, and one called F.R.O.G., made by Grits & Groceries of Belton, South Carolina. That’s fig, raspberry, orange, and ginger. Cobbler is served warm. A scoop of ice cream on top always is welcome. Home cooks, especially those with a prolific garden, share recipes for savory biscuit-topped cobblers based on tomatoes, squash, creamed corn, mushrooms, or root vegetables. In a restaurant, however, cobbler is dessert.

Restaurants With This Dish

Gullah Grub

SAINT HELENA ISLAND, SC

Chandler’s Deli

KNOXVILLE, TN

Pepe’s Pizzeria Napoletana of Fairfield

FAIRFIELD, CT

Pearl’s Saltwater Grill

SAVANNAH, GA

Model Pharmacy

ALBUQUERQUE, NM

Killen’s | True Texas BBQ | South of Houston

PEARLAND, TX

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