Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, he sets the biscuits on the fruit and bakes them for a few more minutes, so they can soak up some of the juices without getting soggy.
“I think Missouri food seems to have stronger ties to the cooking of the South than the upper Midwest,” Paul Virantsays. Here, he bakes his simple peach crisps—a classic Southern dessert—in individual ramekins, but the sweet summer fruit and crunchy, buttery topping could be prepared in a single baking dish as well.
Bakers typically pair ginger with apples or pears, but Grace Parisi loves using fresh peaches, too. She makes the topping for her fruit crisp in seconds in a food processor, using store-bought gingersnaps.
To vary the filling here, use 4 pounds of berries (strawberries, blackberries and raspberries); or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.