For me, a two-crust fruit pie is more of a romantic notion than a dish I’m realistically going to make again and again. I’ve always thought they’re a bit of a hassle, and tend to bury gorgeous fruit under a mound of dough. Tarts (where the crust is enriched with some eggs) I like better, but they still require some combination of patience, practice, and work.
I’ll take cobbler over those two any day. Objectively, cobblers are way less elegant; subjectively, they’re way more irresistible. Not only does the fruit take center stage, but the crust (fluffy, tender, buttery, slightly sweet, somewhere between a biscuit and a cookie) is far easier to make. You mix it together in the food processor or by hand, spoon it over the fruit, and toss the whole thing in the oven. It turns crisp and golden as it bakes and beautifully complements the soft, bubbling fruit. Ice cream or whipped cream are welcome here, but a good cobbler is far from dry, so they aren’t required.
But if blueberries—the fruit I use in my master recipe—aren’t your favorite, there are a ton of other options. Peaches and apricots are also fantastic, cherries are stunning, and as we move into fall, pears and apples can take over. Or why not all of them, one after another? With a recipe this simple, you could make a different one every day. Try that with a pie.
Blueberry Cobbler
The topping is somewhere between a biscuit and a cookie: fluffy, tender, buttery, and slightly sweet. I love this with blueberries, but you can make it with any fruit you like. Top with ice cream or whipped cream.
Variations
Blueberry-Corn Cobbler
The ultimate backyard barbecue dessert: Substitute 2 cups fresh corn kernels for 2 cups of the blueberries.
Peach Cobbler
Another classic cobbler: Instead of the blueberries, slice and pit 2 pounds peaches (peeled, if you like).
Apricot Cobbler
If you’re lucky enough to have good apricots—and haven’t eaten them all raw—make this: Use 2 pounds sliced and pitted apricots for the blueberries.
Cherry-Almond Cobbler
Among the best-tasting cobblers you can make: Instead of the blueberries, remove the pits from 6 cups sweet cherries. Toss the cherries with 1/3 cup chopped almonds. Substitute almond flour for 1/4 cup of the all-purpose flour.
Pear-Bourbon Cobbler
Southern spirit: Substitute 2 pounds pears for the blueberries. Pour 1/4 cup bourbon evenly over the pears in the prepared pan before adding the topping.
Apple Cobbler
Simple: Instead of the blueberries, core and slice 2 pounds apples (don’t bother peeling them.)
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