A cobbler is so named because the batter baked on top of the fruit below should look like a cobbled street. I’ve found the best batter for that result is similar to a biscuit batter. When I make biscuits I use a hand grater to grate the cold butter into the flour mixture. This is the easiest way to incorporate the butter the flour and it leaves them a perfect size resulting in a flaky biscuit topping. You are welcome to vary the fruit in this cobbler – you really can’t go wrong – but peach blueberry cobbler is a classic combination.
If you like the cobbled topping on this recipe, you’ll probably also like the Buttermilk Biscuits that use the very same grating butter technique.