Early this week, I made two delicious baked fruit confections two days in a row: a cobbler and a pie.
A veritable two-day (if not longer thanks to leftovers) sugar high ensued.
What’s the difference between a cobbler and a pie? you may be wondering.
The main difference is that while a pie contains a bottom crust, a cobbler does not. And often, the bready part of the cobbler is just that—more bready—than a flaky pie crust. Ours had a cake-like batter that incorporated almond meal.
Sunday morning, Karah and I went over to our friend Alyssa’s house (Alyssa has air conditioning) and made a terrific apricot almond cobbler. We’d gotten apricots as the fruit in our MWWBs (Alyssa shares a MWWB with one of her housemates) and had more than enough to spare.
Then Monday, I decided it was high time for me to make another peach and blueberry pie because:
1) I LOVE PIE.
2) I’d recently purchased more peaches from the farmer’s market because I can’t see beautiful, delicious-smelling, in season peaches and not buy them.
3) It was only a high of 81° that day so I figured Karah and I wouldn’t die of heat stroke if I had the oven on.