You were so helpful to me in the great Creamsicle vs Dreamsicle debate (even though the data did not support my hypothesis, boo), so I turn to you again. This week, the Tuesdays With Dorie baking group made mixed berry cobbler. I have aspirations to join the group, but my schedule would make me miss more Tuesdays than meet the deadline, so I watch from the sidelines. And drool.
But back to the cobbler question. As I read all the posts, one of the most common comparisons was with crisps, buckles, etc. As in “I normally prefer crisps to cobblers.” To me, the comparison of note is what tops your cobbler. I did not grow up with biscuit topping. Biscuits are made for white cream gravy with lumps of sausage and loads of cracked black pepper. Biscuits are made to drip with butter and homemade peach preserves. That’s what you use a biscuit for.
Cobblers, on the other hand, always had a lattice pie crust topping. Always. Brushed with a wash of some kind and sprinkled with a lot of sugar for crunch and sparkle. So the top had that crispy taste and sound, and the underneath side became all gooey and soft with fruit and in between? Flaky delight. I’m making my own mouth water here.
But I’ve only rarely seen this kind of cobbler mentioned anywhere. Emeril has a recipe on the FoodNetwork site for lattice-topped peach cobbler, sure, but this whole concept is rare as hen’s teeth on the intertubes. Has anyone besides me (and Emeril) ever had this before? Maybe it’s a southern thing….but wait. I grew up in Texas, which isn’t southern. I think both Texans and people from the deep south would prefer to keep that distinction. Maybe it’s a Texas thing.
Help me out? Anyone? Anyone? Anyone? Bueller?
Oh girl- that is one fiiiiiine lookin’ cobbler!! Your mama raised you right!
I would venture to say cobbler with lattice top is a Southern thing…I’m a Texan (which I do consider Southern) and that’s how we make ‘em! None of this “biscuit topping” stuff! 
Yours looks fantastic!
Hey Amy – a Texan….maybe it IS a Texan thing, since both of us prefer our cobblers this way. Unfortunately, the photo is not one of mine; I found it online in my eagerness to show the uninitiated what these yummy things look like. As soon as peaches are in season, though, I’ll be making one. And then I’ll post it, with my own photo.
as a southern gal, i associate cobbler with a biscuit topping. what can i say, we like our biscuits any way we can get ‘em.
i’ve never heard of a lattice-topped cobbler, but that’s not to say i wouldn’t eat it and absolutely love it. 
by the way, your bueller crack made me laugh out loud. good stuff.
aha! Triangulating our way to understanding. South = biscuits, Texas = lattice pie crust. If only another Texan who eats cobbler would wander through so I could get one more bit of data. Calling all Texans – if you’re a foodie and you know a Texan, send them this post, would you?
(and oh yes, Grace, you’d love it. you might even give up biscuits on your cobbler forevermore, and keep them where they belong, under blankets of gravy or loaded with butter and preserves. man i want a biscuit right now.)