So, back to the Bean Palace for some desert, namely some of their famous cobbler. I got the peach; they have quite a few varieties. I have long argued that the secret to cobbler is the crust. A bad crust can sink a cobbler immediately and it’s kind of the thing that makes a cobbler genuinely great, what distinguishes a great cobbler from a bad one. And the crust here is unique and delicious. It’s not too sweet, which I like, especially as a contrast to the peach filling; I like a crust that kind of cuts the sweetness of the fruit filling. But the texture is what really sells it for me. It’s a very soft, chewy texture, quite unlike any cobbler crust I’ve ever encountered before. It took a couple of bites for me to acclimate to it, but yeah, I think it’s pretty great. Highly recommended. 4 stars.
tl;dr – a unique and delicious crust elevates this cobbler to highly recommended status. 4 stars.
Next time, back to Oklahoma for a dish that’s kind of a classic around here and down into Texas. It’s apt to set people’s stomachs turning if you’re not from around here. And, for all the fame/infamy of this particular dish, I’d actually never tried it. Will this be the first time I vomit on this journey? Let’s hope not.