There are several fruit cobbler schools of thought. You’ve got your pie crust based cobbler (my favorite), cakey ones, biscuit-based ones, and struesel-topped ones. Then you’ve got your crisps, crumbles, buckles, and Brown Betties. Whatever you call it, the dessert is cooked fruit and a topping.
This Peach Cobbler (or maybe it’s a crisp, technically) can be made with any seasonal berry or fruit, and it’s a great way to use up too-ripe fruit. Blackberry would be excellent! You can also control your fruit to topping ratio by adding less fruit or baking the cobbler in a shallow dish for more topping, or a deeper dish for more fruit.
Quick Peach Cobbler
For the filling:
4 very ripe peaches
juice of one lemon
1 tablespoon white sugar
2 teaspoons all purpose flour
For the crust:
1 stick salted butter (1/2 cup), softened
1/2 cup oats
1/4 cup chopped walnuts (or pecans)
1/4 cup brown sugar
3 tablespoons white sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
Preheat oven to 400° F. Soften butter in microwave (it’s fine if it melts a bit). Combine softened butter, oats, walnuts, brown sugar, white sugar, flour and cinnamon using a fork (or your hands), until it’s crumbly.
Cut peaches into small pieces (they cook faster this way). Combine the peaches with the lemon juice, sugar, and flour. Toss them into the bottom of a pie plate and top with the crust mixture. Cover with foil and bake for 10 minutes. Remove the foil and bake for 5-6 more minutes, or until the top is browned and the fruit is bubbly. Serve with whipped cream or vanilla ice cream.