Blueberry Cobbler. Or should I say Blueberry Crumble? I’m pretty sure I don’t mean Blueberry Crisp. The topping is not that crisp. In fact the ‘biscuits’ that top this cobbler (crumble?) are made with sour cream. Giving this Blueberry Cobbler (yes, cobbler) a luscious texture. I’m bothering with all this supposition because in the online food world it’s not unusual for a fruit cobbler to be mistaken for a crumble, or a crumble to bubble over into crisp territory. So when I present one of these 3 C’s I always bother with semantics.
When discussing semantics however, I must say, I don’t call this a pie. Pies have a firm, sliceable structure. Sure, many of them ooze at the seams. But a good pie is defined by it’s ability to be a ‘slice’ of pie. Not so with the 3 C’s. Cobblers, Crumbles and Crisps. They’re best enjoyed with a spoon.
So let’s put all the verbiage aside, because I’ve decided this is a cobbler. A Blueberry Cobbler. The cobblers I’ve been most acquainted with are sloppy and saucy and served in a bowl. Check out the photos however and decide for yourself.
The reason I have trouble defining this vanilla-scented dessert is because, where I grew up, cobblers have cake-like characteristics. They are usually made with saucy fruit, buttered up in a cast iron skillet. A pancake-like batter of sorts is poured on top. The result might be called an ‘upside-down cake’ in the Northern parts of this continent. But in the South these popular sweets are called cobblers. After all, they aren’t turned out of the pan and set on their heads, the way upside-down cakes are.
So, I give you my version of Blueberry Cobbler. Don’t let the biscuits throw you off. I call all buttery heaps of flour-based deliciousness ‘biscuits’. GREG