Home Cooking 23

Authentic Cobbler

Kane_TO | Jul 7, 2008 10:38 PM

Hi there,

I'm having a Pulled Pork BBQ in a couple of weeks and I thought cobbler would be a good idea for a southern style dessert. Most recipes I've read have the dough portion on top of the the fruit filling, but I always thought that was more of a "grunt" or something. Shouldn't real cobbler have the dough underneath the filling so it cooks and bubbles up through the fruit?

Any thoughts on this? Anyone have a good recipe for this type of cobbler? I'm thinking either peach, cherry or blueberry.


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