Have we not talked about cobblers in a while? For shame!
Let’s start here, with this summer fruit cobbler that’s a mess of peaches, blackberries and blueberries, and is capped with a buttery tart dough and a nutty streusel. It’s the best of both. Tuck your summer bounty into a gratin pan, and bake it to stewed, golden brown perfection at 350°F. Eat it at a picnic table, if you can, and be sure to bring napkins. This one is a little messy, in the best of ways.
Spirit from Dash and Bella
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.
See what other Food52 readers are saying.