Make Ahead and Storage: The cobbler is best the day it's baked, preferably still warm from the oven. Store leftovers tightly covered in the fridge -- or try blending them into a milk shake! Why It Works: This is a great example of repurposing a favorite recipe for another use. The dough is crumbled over the fruit to provide even coverage, instead of being scooped or rolled out and cut into shapes. Bonus: This is much easier too! You can also use other biscuit doughs here. Pro Tip: If you want to make a single large cobbler, use a 9-by-13-inch baking pan and increase the baking time to 45 to 50 minutes.