Cobbler (food): Difference between revisions
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Cobblers originated in the [[British colonization of the Americas|British American colonies]]. [[English people|English]] settlers were unable to make traditional [[suet pudding]]s due to lack of suitable ingredients and cooking equipment,<!--[[WP:OR]]?--> so instead covered a stewed filling with a layer of uncooked plain [[biscuit (bread)|biscuits]] or [[dumpling]]s, fitted together.{{citation needed|date=February 2016}} The origin of the name ''cobbler'', recorded from 1859, is uncertain: it may be related to the archaic word ''cobeler'', meaning "wooden bowl".<ref>{{cite web | author= Douglas Harper | title= Cobbler (n.2) | url=http://www.etymonline.com/index.php?term=cobbler | work= Online Etymological Dictionary | accessdate=7 October 2016}}</ref> |
Cobblers originated in the [[British colonization of the Americas|British American colonies]]. [[English people|English]] settlers were unable to make traditional [[suet pudding]]s due to lack of suitable ingredients and cooking equipment,<!--[[WP:OR]]?--> so instead covered a stewed filling with a layer of uncooked plain [[biscuit (bread)|biscuits]] or [[dumpling]]s, fitted together.{{citation needed|date=February 2016}} The origin of the name ''cobbler'', recorded from 1859, is uncertain: it may be related to the archaic word ''cobeler'', meaning "wooden bowl".<ref>{{cite web | author= Douglas Harper | title= Cobbler (n.2) | url=http://www.etymonline.com/index.php?term=cobbler | work= Online Etymological Dictionary | accessdate=7 October 2016}}</ref> |
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| ⚫ | ==Varieties== Note the [[Apple crisp|crisp]] and [[crumble]] differ from the cobbler in that the formers' top layers may also include rolled oats made with [[oatmeal]].<ref name="crisp">{{cite web | last= Betty Crocker | url= http://www.bettycrocker.com/recipes/apple-crisp/3715a45c-3c00-430c-bbe2-9865f9013238 | title= Apple Crisp Recipe | date= 2015 | accessdate= 11 December 2016}}</ref> |
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==Varieties== |
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===North America=== |
===North America=== |
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Grunts, pandowdy, and slumps are [[Cuisine of the Maritimes|Canadian Maritimes]] and [[New England]] varieties of cobbler, typically cooked on the stovetop, or 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. Another name for the types of biscuits/dumplings used are called dough-boys. Dough-boys are used in stews and cobblers alike. |
Grunts, pandowdy, and slumps are [[Cuisine of the Maritimes|Canadian Maritimes]] and [[New England]] varieties of cobbler, typically cooked on the stovetop, or 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. Another name for the types of biscuits/dumplings used are called dough-boys. Dough-boys are used in stews and cobblers alike. |
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In the United States, additional varieties of cobbler include the apple pan dowdy (an apple cobbler whose crust has been broken and perhaps stirred back into the filling), the [[Cobbler (food)#Betty|Betty]], the buckle (made with yellow batter (like cake batter), with the filling mixed in with the batter), the dump (or dump cake),<ref>{{cite web|url=http://homecooking.about.com/od/cakerecipes/r/blc142.htm|last=Filippone|first=Peggy Trowbridge|title=Dump Cake Recipe|website=About|date=2016|accessdate=1 November 2016}}</ref><ref>{{cite web |
In the United States, additional varieties of cobbler include the apple pan dowdy (an apple cobbler whose crust has been broken and perhaps stirred back into the filling), the [[Cobbler (food)#Betty|Betty]], the buckle (made with yellow batter (like cake batter), with the filling mixed in with the batter), the dump (or dump cake),<ref>{{cite web|url=http://homecooking.about.com/od/cakerecipes/r/blc142.htm|last=Filippone|first=Peggy Trowbridge|title=Dump Cake Recipe|website=About|date=2016|accessdate=1 November 2016}}</ref><ref>{{cite web|url=http://www.wisegeek.com/what-is-dump-cake.htm|last1=Ellis - Christensen|first=Tricia|last2=Wallace|first2=O (ed.)|title=What is Dump Cake?|website=WiseGeek|date=25 November 2016|accessdate=11 December 2016}}</ref> the grump, the slump, and the sonker. The sonker is unique to [[North Carolina]]: it is a deep-dish version of the American cobbler.<ref name="crisp"/><ref>{{cite web | author= | title=History of Cobblers, Whats Cooking America | url=http://whatscookingamerica.net/History/CobblerHistory.htm | publisher=Linda Stradley | accessdate=1 October 2015}}</ref> |
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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.{{citation needed|date=July 2015}} Savoury cobblers are less common in the region; for example, tomato cobbler, which may include onion and a biscuit topping that may include cheese or cornmeal, is one savoury variant that also resembles [[Southern tomato pie]].<ref>{{cite web | author= | title=Savory Tomato Cobbler | url=http://www.myrecipes.com/recipe/savory-tomato-cobbler | publisher=Southern Living |accessdate =March 14, 2016}}</ref> |
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.{{citation needed|date=July 2015}} Savoury cobblers are less common in the region; for example, tomato cobbler, which may include onion and a biscuit topping that may include cheese or cornmeal, is one savoury variant that also resembles [[Southern tomato pie]].<ref>{{cite web | author= | title=Savory Tomato Cobbler | url=http://www.myrecipes.com/recipe/savory-tomato-cobbler | publisher=Southern Living |accessdate =March 14, 2016}}</ref> |
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Revision as of 12:45, 11 December 2016
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| Place of origin | United States |
|---|---|
| Main ingredients | batter, biscuit, or pie crust; fruit or savoury filling |
| Variations | Betty, grunt, slump, buckle, sonker, boot, |
Cobbler refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in England) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust.
Origin
Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together.[citation needed] The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning "wooden bowl".[1]
==Varieties== Note the crisp and crumble differ from the cobbler in that the formers' top layers may also include rolled oats made with oatmeal.[2]
North America
Grunts, pandowdy, and slumps are Canadian Maritimes and New England varieties of cobbler, typically cooked on the stovetop, or 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. Another name for the types of biscuits/dumplings used are called dough-boys. Dough-boys are used in stews and cobblers alike.
In the United States, additional varieties of cobbler include the apple pan dowdy (an apple cobbler whose crust has been broken and perhaps stirred back into the filling), the Betty, the buckle (made with yellow batter (like cake batter), with the filling mixed in with the batter), the dump (or dump cake),[3][4] the grump, the slump, and the sonker. The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler.[2][5]
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.[citation needed] Savoury cobblers are less common in the region; for example, tomato cobbler, which may include onion and a biscuit topping that may include cheese or cornmeal, is one savoury variant that also resembles Southern tomato pie.[6]
Betty
The American variant known as the Betty or brown Betty dates from native times. In 1864, in the Yale Literary Magazine, it appeared with "brown" in lower case, thus making "Betty" the proper name.[7] 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" capitalised, making "Brown Betty" the proper name.[8]
Brown Betties are made with breadcrumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers. They are baked covered and have a consistency like bread pudding.
In the midwestern United States, apple or strawberry Betty is often a synonym for apple crisp.[citation needed]
UK and British Commonwealth
In the UK and British Commonwealth, the scone-topped cobbler predominates, and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry, and peach. Savoury versions, such as beef, lamb,[9] or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.[10]
Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they are filling, yet require less butter than a traditional pastry, and can be made with margarine.[citation needed]
See also
References
- ^ Douglas Harper. "Cobbler (n.2)". Online Etymological Dictionary. Retrieved 7 October 2016.
- ^ a b Betty Crocker (2015). "Apple Crisp Recipe". Retrieved 11 December 2016.
- ^ Filippone, Peggy Trowbridge (2016). "Dump Cake Recipe". About. Retrieved 1 November 2016.
- ^ Ellis - Christensen, Tricia; Wallace, O (ed.) (25 November 2016). "What is Dump Cake?". WiseGeek. Retrieved 11 December 2016.
{{cite web}}:|first2=has generic name (help) - ^ "History of Cobblers, Whats Cooking America". Linda Stradley. Retrieved 1 October 2015.
- ^ "Savory Tomato Cobbler". Southern Living. Retrieved March 14, 2016.
- ^ Davidson, Alan; Tom Jaine; Soun Vannithone (2008). The Oxford Companion to Food. Oxford: Oxford University Press. ISBN 0-19-280681-5.
- ^ Hinman Abel, Mary (1890). Practical sanitary and economic cooking adapted to persons of moderate and small means. Rochester, NY: American Public Health Association. OCLC 14799381. Retrieved 12 June 2012.
- ^ "Herby Lamb Cobbler Recipe". Good Good. BBC. 2012. Retrieved 1 June 2012.
- ^ "Beef Cobbler Recipe". The Green Chronicle. 2012. Retrieved 1 June 2012.
External links
