Cobbler (food)

"Apple Cobbler" redirects here. For the song "Apple Cobbler" by LL Cool J, see The DEFinition

For other uses, see Cobbler (disambiguation).

Apple Cobbler.

Cobbler is a dish in both the United States and the United Kingdom, it is a dessert consisting of a fruit filling poured into a large baking dish and covered with a rolled pastry dough, then baked in an oven.

Varieties

In the United States, varieties of cobbler include the Betty, the Grunt, the Slump, the Buckle, and the Sonker. The Crisp or Crumble differ from the cobbler in that the cobbler's top layer is made with oatmeal. Grunts, Pandowdy, and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooker in an iron skillet or pan with the dough on top in the shape of dumplings—they reportedly take their name from the grunting sound they make while cooking. A Buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter. The Sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream.

The Brown Betty

The American variant known as the Betty or Brown Betty dates from colonial times. In 1864 in the Yale Literary Magazine it appeared with "brown" in lower case, thus making "Betty" the proper name. In 1890, however, a recipe was published in Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means with the word "Brown" capitalized, making "Brown Betty" the proper name. Brown Betties are made with bread crumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers; they're baked covered, and have a consistency like bread pudding.

See also

• Crumble
• Pudding
• Apple crisp