A baked dessert traditionally features a fruit filling, often apples, covered with a biscuit-like topping and cooked in a heavy pan. This method leverages the heat retention properties of the cookware to ensure even baking and a golden-brown crust. Examples range from rustic, drop-biscuit versions to more refined, evenly spread toppings.
The technique offers several advantages. The even heat distribution prevents scorching and creates a uniformly cooked filling and topping. Historically, this cooking vessel was a staple in homes, making it a natural choice for baking. The resulting dessert is often praised for its combination of a warm, comforting fruit base and a crisp, flavorful crust.
