When it comes to baked fruit desserts, the names can get a little silly and very confusing: Crumbles, buckles, grunts, slumps, and brown Bettys -- they're all different, but only very slightly. By most definitions, a cobbler is a baked fruit filling topped with biscuit dumplings, but every version I ever had growing up was topped with a piecrust, either latticed or whole. Peaches are classic, but you can use virtually any fruit in this cobbler and the dessert will come out spectacularly. Whenever I make pie dough, I freeze any leftover scraps to reuse as my cobbler topping. The scraps' jagged texture creates a perfect crunchy contrast to the bubbly fruit filling. My thrifty Southern grandparents would be so proud.

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