Alex Ward

Alex Ward · NYT Cooking

Alex Ward · NYT Cooking

Everyone has a different idea about what a cobbler should be. Biscuit-topped? Double-crusted? Cakelike? We’re not here to cast a vote, merely to present a simple Southern cake-style cobbler that makes the most of ripe summer peaches (or the frozen ones languishing in the back of your freezer). All you really need is a bowl, a saucepan, a baking pan and a spoon. This recipe is all about showcasing the fruit, so when you transfer the batter to the pan, it will not completely cover the bottom, nor will it cover the top of the peaches. As it bakes, the batter will rise up along the sides of the pan and through the peaches, developing a crisp exterior and tender interior. If you'd like a taller cobbler with a higher cake-to-fruit ratio, do as many readers do, and double the batter.

Alex Ward · NYT Cooking

What is more traditionally Southern than fluffy biscuits bathed in butter? These are sinful with dinner, terrific toasted and slathered with butter and marmalade the next morning.

Alex Ward · NYT Cooking

Alex Ward

Alex Ward · NYT Cooking

Alex Ward

Alex Ward · NYT Cooking

This is our hands-down favorite. Each cook had a slightly different recipe. This is Martina's.

Alex Ward · NYT Cooking

Alex Ward · NYT Cooking

This dish is sweet rather than hot. We have dozed through many an afternoon after filling up on this, served over steamed rice.

Alex Ward · NYT Cooking

Alex Ward

Alex Ward · NYT Cooking

Alex Ward

Alex Ward · NYT Cooking

Alex Ward

Alex Ward · NYT Cooking