Flavor of the Month: 4 Local Cobblers

Juicy Fruits: Warm and bubbly freeform cobblers make the perfect rustic summer dessert.

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1. Three-Berry Cobbler
Tulip Noir, 1224 W. 86th St., 317-848-5252, tulipnoir.com

Halfway through the cooking process, owner Dina Romay-Sipe drops spoonfuls of dough onto individual dishes of baking blueberries, blackberries, and raspberries. The crowning glory: homemade ice cream.

2. Classic Peach Cobbler
Maxine’s Chicken & Waffles, 132 N. East St., 317-423-3300, maxineschicken.com

This standard down-home recipe begins with peaches cooked with butter, sugar, nutmeg, and vanilla. The juices bubble to the top, soaking into a pastry-crust topping.

3. Peach and Blueberry Cobbler
The Oceanaire Seafood Room, 30 S. Meridian St., 317-955-2277, theoceanaire.com

A base layer of peaches and blueberries is mixed with just enough sugar to
break down the fruit. It’s topped with a butter-sugar-oatmeal crust and a scoop of vanilla ice cream.

4. Blackberry Cobbler
Judge’s Tip of the Rib Bar-B-Que, 2104 W. Michigan St., 317-631-0340, judgesbbq.com
The moistened crust of this Southern-style cobbler has just a sheath of crispness on top. Order it Sunday-pitch-in–style: with a dollop of whipped cream.

Photo by Tony Valainis

This article appeared in the August 2013 issue.

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