Asian pear cobbler. My recipe said to mix the pear with brown sugar, which is fair enough, and then to throw a huge amount of rolled oats, flour, butter, and sugar over the layer of fruit. My question is whether the best philosophy of cobbler is to make a caramelized cereal with bits of fruit or berries, like you’re creating granola, or if you’re really supposed to be creating a showcase for fruits and berries underneath a pastry crust. The pears, for some reason, failed to bubble in the oven as expected, and it turned out dry but not unwholesome.
(Photo: Undergrowth near Charlottesville, Virginia.)
365 Days of Food 