Unlike pie crust, where the dough is rolled out into ... The kind with a biscuit topping The kind with a cookie-like topping ...

Easy Peach Cobbler with Premade Pie Crust Growing up in Georgia, the best peach cobbler I ever had was at a small family-owned roadside stand. Each May, we would head out to get a bushel of ...

Water: I know water isn’t usually singled out as a key ingredient, but in this recipe you need it ... have crispy edges and a gently crackly crust. Butter the baking dish.

Food Stylist: Monica Pierini. This cobbler substitutes fresh kernels and corn milk for traditional heavy cream, adding texture to a buttery crust. Christopher Testani for The New York Times Serve ...

Step 6: Bake for 35-40 minutes or until the cobbler is bubbly and the crust is golden and crisped. Serve warm or at room temperature. Refrigerate for up to three days. Note: To make ahead of time ...