Glorious but homely cobblers were developed by early American settlers. Unable to make their favourite pies and puddings from home without some of the usual ingredients and with only rudimentary cooking equipment, they improvised by laying circles of biscuit dough on top of stews and fruit.
The name ‘cobbler’ may well come from the way the half-scone half biscuit topping looks like cobbles laid over the filling, or, it may be the fact it seems to be just hastily ‘cobbled together’.
Berries, plums, peaches or rhubarb make the best cobblers: the cobbles, with their delicate underside and crunchy top, need to be almost floating in plenty of juice.
Here’s the rhubarb version, perfect with early forced rhubarb from late winter until the end of the main-crop rhubarb season in July. In fact, it’s worth freezing rhubarb so you can make rhubarb cobblers all the year round.