Unlike crumbles and crisps, cobblers usually have top and bottom crusts—sort of like deep-dish pies. Sometimes they’re made with pie dough, other times (and/or regions), with thick, cakey biscuits.
Make My Cake’s family recipe uses the former. Their giant pan of blueberry cobbler was crisscrossed with lattice shortbread crusts.
Amply dished into a plastic container, there was no thought to its presentation. It was all about the contents.
Wickedly-sweet, syrupy blueberry filling. It coated my belly. Filled me up. And felt like a sloppy-sweet embrace.