A cobbler can mean all sorts of things, from biscuit toppings to pie crusts to crumbles, but for this one I wanted the truest Southern version I could find — so it was a no-brainer to look to my girl Erika from Southern Souffle. Hers is what I imagine the quintessential cobbler to be, and though I took some liberties with it to adjust to what I had in the pantry, it was perfect — almost like sponge cake with a slightly crisp, gently caramelized crust, baked right into the fruit so that you don’t know where one ends and the other begins. Thank you for never once steering me wrong, friend!
Lychees, longans and rambutans all differ slightly in taste (I enjoyed this comparison, although I think longans might actually be my personal favorite!) but if you can get any one of them, they will do wonderfully here. If not, canned lychees can usually be found in most Asian supermarkets regardless of season — and white peaches or nectarines will be just lovely on their own, too.
(By the way, this particular lychee I came across was green when ripe — the first time I’ve ever had a green lychee! — but they will usually be a bright pink.)
On substitutions: you can use 1 cup of self-rising flour in place of the 1 cup all-purpose and 1 tsp baking powder, and if you have buttermilk on hand, feel free to substitute a scant cup in place of the milk and Greek yogurt. See Erika’s recipe.