Most of the batter cobblers remind me of cake or bread. After testing a few, I found this recipe in an old Cook's Illustrated magazine published in 1996, which they adapted from New Southern Cooking (Knopf, 1986). I like this batter because it has a very nice contrast between a thin crisp topping and tender fruit. This batter can be used in all kind of cobblers with fruit and berries. When I use a less amount of fruit, I bake this cobbler in 8-inch square or 9-inch round pan. The vanilla, orange zest and candied ginger are my additions.

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