Many cobblers, including those originating in New England, feature a biscuit topping. But this cake-style cobbler is different: cake batter, instead of biscuit dough, is used as topping for the fruit. By the time the cobbler's done baking, the cake has absorbed some of the juice from its bubbling fruit base, and the finished product resembles nothing so much as a moist, fruity cake on top of luscious fruit filling.
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King Arthur Test Kitchen | 2012-08-23
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