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cobbler, fruit dessert, apple cobber, peach cobbler, blueberry,,

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A round, bright red apple with an aromatic, rich flavor when cooked. The Rome is a slightly tart apple that tastes somewhat bland when eaten raw, however when cooked its flavor is enhanced.

A shallow pan that has shallow sides that are generally fluted to provide a decorative edge to the item being baked.

Often referred to as a preserve, this fruit spread can be used like a jam or a preserve to be spread on crackers, bread, toasted foods, or baked goods.

As a member of the blackberry family, this cane fruit has a very similar appearance to its blackberry relatives.

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

A sweet juicy fruit that has skin that ranges from white to rich yellow to reddish brown and flesh that ranges from yellow to deep gold and red.

A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven. There are many sizes and depths available, but the most common sizes is 9 x 13 x 2 inches.