Cobbler (food)
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Cobbler is a traditional dish, usually a dessert. It consists of a filling which is placed in a large baking dish, such as a Dutch oven, which is covered by a layer of pastry as a crust. The result is then baked.
Cobblers are generally filled with fresh fruit, most commonly apples, peaches, and cherries. They can also be filled with meat and vegetables to be served as a main course. A cobbler is similar to a pie, but lacks the bottom crust.
Some varieties of cobbler include Crumble or Crisp, Betty, Grunts or Slumps, Buckle or Crumble and Sonker. Crisps are baked with the fruit mixture on the bottom and a crumb topping. Crumbles are the British version of the American Crisp. Grunts and Slumps are a New England variety of cobbler typically cooked on the stovetop in an iron skillet with the dough on top in the shape of dumplings - its gets the name grunt from the sound it makes while cooking. A Buckle or Crumble is made with yellow batter (think cake batter) with the filling mixed in with the batter. Sonker is unique to North Carolina and is a deep dish version of the typical American cobbler.
The Betty or Brown Betty is perhaps the most famous of cobblers and has an interesting history. The British first published a recipe for a Betty in 1864 in the Yale Literary Magazine with brown in lower case, thus making Betty the proper name.[1] However, in 1890 a recipe was published in the United States in practical, Sanitary, and Economic Cooking Adapted to persons of Moderate and Small Means with the Brown capitalized, making Brown Betty the proper name.[2]
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