Talk:Cobbler (food)

This page originally came as an article within the cobbler disambigution page. The history of its formation in the orignal form on this page can be found in that location. Nashikawa 23:05, 14 Nov 2004 (UTC)

Theres a 5th grade class who worships this stuff!

Cobbler in Britain

A different, British meaning of cobbler is a savoury dish similar to something like a cassoulet, with thick, circular pieces of dough cooked on the top - basically scones. The cobblers themselves are the scones. See this recipe, for an example.Dancarney 08:08, 27 April 2007 (UTC)

Basic Cobbler Recipe

I've moved the hidden recipe to the wikibooks cookbook ([1]) and added a link. PsychoPiglet 01 May 2007

American Cobbler

The article says of cobber, "It is usually a dessert in the United States consisting of a filling which is placed in a large baking dish, such as a Dutch oven, which is covered by a layer of pastry."

But you can see in the Wiki Cookbook (or any cobbler recipe) that a cobbler is made by placing the fruit over the batter in a baking dish. The batter bakes up and partially surfaces, but as is clearly seen in the picture of the apple cobbler in the article, it is absolutely not covered by a layer of pastry. —The preceding unsigned comment was added by 204.107.200.66 (talk) 01:24, August 24, 2007 (UTC)

American cobbler most definitely is covered by a layer of pastry. I don't know what the batter thing is, but it's not cobbler. Whoever wrote the description of cobbler in the article using the rising batter is a moron. —Preceding unsigned comment added by Houndawg3 (talk • contribs) 09:41, 19 April 2010 (UTC)

Cobbler (at least the variety I am familiar with) is a filling with a batter poured over it, which is what the apple dish appears to be. as the dish bakes some of the batter tends to run off of the filling, which also may float to the top of the battery. The term "pastry" as used here seems very broad. Saxophobia (talk) 19:40, 12 August 2010 (UTC)

Hot Or Cold Controversy?

This sentence..

"In the Southern United States, a well-known controversy has ensued for generations over whether cobbler should be served hot or cold."

..needs at least one citation to support it. I've never heard of it being a controversy at all..let alone a famous controversy. Between whom? I'm Southern and have cooked many cobblers without ever hearing such a thing. Cobbler is good either warm or cold..and their mouths are usually too full to complain.

Berean Hunter (talk) 18:10, 22 December 2007 (UTC)

Well, I've looked and not found anything to support this cobbler controversy..what I did find is where others are anecdotal with weasel words ..last paragraph here..http://www.wisegeek.com/what-is-fruit-cobbler.htm

If a real source over a real controversy can be produced, please do...but after 5 months, it is time to remove this as unverified. 98.16.32.152 (talk) 20:29, 28 April 2008 (UTC)

Btw, I'm Berean Hunter from above but using IP instead of login...98.16.32.152 (talk) 20:38, 28 April 2008 (UTC)

Cobbler in Canada

In Canada, we mostly use the UK version, but as far as I know, I've never heard of a savoury or meat cobbler. So the Canadian cobbler is much like the fruit/sweet version of the UK cobbler. This is no where mentioned in the article. Sheila 15 September 2009 —Preceding unsigned comment added by 70.66.145.26 (talk) 15:47, 15 September 2009 (UTC)

What?

I'm english, and I've never heard of a cobbler as a kind of food. It must be some obscure regional thing. 89.242.125.104 (talk) 21:54, 8 January 2010 (UTC)

Neither obscure nor regional :) 188.126.81.128 (talk) 16:02, 21 July 2010 (UTC)

Betty vs. Crisp

I don't know if Betty and Brown Betty are supposed to be the same thing, but I've only ever seen (Apple) Betty used as a synonym for (Apple) Crisp, throughout numerous recipe books. The desert described here sounds delicious, but it is nothing like what I know.