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.