cobbler

Blackberry Cobbler

‘Cakey or crusty?’ That’s always my first question when people tell me they like to eat or make fruit cobblers. Everyone has an answer, and most of the time it’s different from mine. ‘Crusty,’ they reply, ‘that’s how my grandmother make it.’ To me, that’s a pie without its shell.

My cakey cobbler comes from my dad’s mom Rose – and it seems to be common to Central Texas. Only one other person has ever said she knew exactly what I meant by ‘cakey cobbler’ and she turned out to have grown up in Texas too.

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