Stovetop cobbler uses direct burner heat to soften fruit much faster than oven baking, cutting overall cook time nearly in half. Fruit such as berries, sliced apples, or peaches soften quickly under the surge of heat, while the topping finishes by steaming in residual heat after the burner is turned off. Typically the fruit softens in about 10 minutes, then rests covered for around 15 minutes to develop a soft dumpling-like topping without extra fuel. The method saves energy and produces an immediately ready, bubbling fruit base. New Englanders often call a stovetop cobbler a 'grunt.'
Simply combine it with some sugar, top with dollops of biscuit dough, and pop it in the oven. The only problem? The lengthy time it takes to bake. Thankfully, for anyone short on time (or patience), a brilliant solution is to cook your fruit cobbler on the stovetop, as this method is faster and uses less fuel. For example, a classic peach cobbler takes around 40 to 50 minutes to cook through and develop a crisp and buttery texture.
Stovetop cobbler is faster and saves energy for two key reasons. First, unlike in an oven, where the entire cavity slowly comes up to temperature and requires preheating, using a stovetop means that the fruit receives a surge of direct heat from the burner. As a result, berries, sliced apples, or peaches can soften quickly, becoming deliciously tender at a much faster rate.
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