Another rustic endeavor. Many cobbler recipes call for a slack batter that is spooned atop the fruit. I've also seen recipes that call for sturdier biscuits to cover the filling. I wanted to try the latter. I made a simple brown sugar biscuit dough, and rolled it to about 1/2" thick. I could've just cut out one large round to cover all the fruit, which would have given this cobbler a cleaner look, but I was going for a bumpier, nubbier effect. So I cut the biscuit dough into 1" squares and dipped each one in a little butter and vanilla sugar (monkey bread style) before scattering and lightly layering them over the fruit. This method also introduces a lot more texture to the topping because all those mini biscuit corners get a chance to crisp up and brown a little more. Can't wait to dig in!!
