Magic cobblers start with a batter in the bottom of the pan and hot fruit spooned on top. Placed in the oven, the two layers “magically” switch places, with the crust rising to the top through the delicious fruit juices. While we typically relegate cobbler-baking to summer, why not use fruits available in winter, like mixed Chilean berries, apples and dried pears, or frozen cherries? The prospects increase when you consider that these cobblers bake beautifully in all kinds of baking vessels. Coffee cups, footed soup bowls and heart-shaped ramekins make perfect containers for individual Magic Cobbler servings, elevating the simple to the celebratory.