Citizens! Few things in this or any other life are as satisfying as this delicious and classic American dessert! 🙂
As noted on whatscookingamerica.net:
Cobbler – Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping.
Cobblers have been and are still called by various names such as cobbler, tart, pie, torte, pandowdy, grunt, slump, buckles, crisp, croustade, bird’s nest pudding or crow’s nest pudding. They are all simple variations of cobblers, and they are all based on seasonal fruits and berries, in other words, whatever fresh ingredients are readily at hand. They are all homemade and simple to make and rely more on taste than fancy pastry preparation.
Early settlers of America were very good at improvising. When they first arrived, they bought their favorite recipes with them, such as English steamed puddings. Not finding their favorite ingredients, they used whatever was available. That is how all these traditional American dishes came about with such unusual names.
Early colonist were so fond of these juicy dishes that they often served them as the main course, for breakfast, or even as a first course. It was not until the late 19th century that they became primarily desserts.
Now what is the history of all this? From everything I have read, cobblers seem to be a variation of the “pie” or “pye.”
All of these cobblers have some common element. Nearly every one involves fruit, butter, sugar and flour in one way or another.
Citizens, my version of the classic Southern peach cobbler incorporates several tropical flavors such as passionfruit, nutmeg, cardamom and vanilla (plus a hint of good American bourbon!) and a streusel crumb toppping with marzipan and almond extract – it is without any doubt whatsoever the ULTIMATE peach cobbler!
Battle on – The Generalisimo
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