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Cobbler?

l
lemons Aug 8, 2013 10:35 AM

Your traditions? Pie crust or batter or biscuit dough? Bottom crust? Do you automatically think square or rectangle when you picture one? What's your fave (or un-)?

As a kid I often opted for blackberry cobbler rather than birthday cake. Rectangle, pie crust and the family cooks all used a bottom crust as well. I wish I "got" peach cobbler - even fresh peaches seem to end up tasting like canned ones in a cobbler.

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  1. Savour RE: lemons Aug 8, 2013 10:53 AM

    What's the difference between a bottom crust cobbler and a pie?

    My taxonomy for fruit desserts goes something like this:
    Pie crust - it's a pie. Only one? It's a deep dish pie.
    Pie crust that's broken and returned to the oven? Pandowdy.
    Bread crumbs? Betty
    Biscuit topping? Cobbler
    Cooked stovetop? Grunt or slump
    Butter/sugar streusel? Crisp or Crumble (I think this is a country difference a Crisp is US and a Crumble is UK, but in my personal taxonomy a crisp has oats in the streusel and a crumble does not).
    Batter? Coffee Cake or Buckle.

    I made a pretty darn good peach and plum cobbler last weekend - I think the key is to leave the skins on the peaches - they add an acid balance that's lacking in the canned, and the texture doesn't bother me.

    4 Replies
    1. re: Savour
      l
      lemons RE: Savour Aug 8, 2013 02:08 PM

      Cobblers had corners and were much deeper than pies. Serving was more casual - a spoon rather than a knife and pie server, a bowl rather than a plate. In the part of MO in which I grew up no one used anything but pie crust.

      1. re: lemons
        Savour RE: lemons Aug 8, 2013 02:23 PM

        My great grandmother (originally from Nebraska) also made cobbler with pie crust. But I like my taxonomy better. Do you have a different name for fruit with a biscuit topping? Or do you just not make it? (Sacrilege - cobblers are awesome)

        1. re: Savour
          l
          lemons RE: Savour Aug 8, 2013 08:48 PM

          Biscuits are for main courses or snacks (w/ butter and cane syrup as my father preferred them). I make cobblers like a deep dish...oh, heck, brain freeze, the French free-form tarts where the crust is pulled up over some of the filling. Never used biscuit topping. (But there's a recipe for biscuit dough rolled up around a layer of fresh blackberries in my grandmother's circa- or just pre-WW II Spry cookbook that I've wanted to try.

      2. re: Savour
        MidwesternerTT RE: Savour Aug 11, 2013 04:45 AM

        Great taxonomy, Savour.

        In my world, there's two-crust pie, one-crust pie, coffee cake, shortcake (anything with biscuit) and "other" -- Betty, Cobbler, Crisp,Crumble and Buckle all merge into one with no bottom crust and a streusel-like topping of some sort.

      3. t
        tracytrace RE: lemons Aug 8, 2013 12:38 PM

        I love peach cobbler, but only my mom's. Biscuit top, no bottom, skinless peaches. It's got thick, creamy, gooey patches, and crispy, crackly, caramelized patches, and puddles of syrup. Always square or rectangular, and we all fight for the corners.

        1. s
          sueatmo RE: lemons Aug 8, 2013 01:38 PM

          In my family it was a bottom crust and a lattice top. It was baked in a square pan, and spooned out of the pan for serving. This was usually done with blackberries or peaches. You could eat it with cream or ice cream, as I recall. The is my memory of my grandmother's blackberry cobbler. Which I adored.

          1. greygarious RE: lemons Aug 8, 2013 03:03 PM

            Here is a current thread on peach cobbler: http://chowhound.chow.com/topics/9109...
            Reducing the fresh peach juices, regardless of method, is the key to excellent peach cobbler.

            1. hill food RE: lemons Aug 10, 2013 09:14 PM

              it's been such weird weather this year our blackberries are not producing according to schedule-ish.

              for us - more of a biscuit batter poured over whatever fruit involved. it sinks in and the fruit floats up as it bakes. otherwise also deep and square and spooned.

              Savour - thx for the terms, always wondered about some.

              1. l
                Londonlinda RE: lemons Aug 11, 2013 01:53 AM

                Tonight or tomorrow we will be having cobbler made with first blackberries and apples. I'll be using the Gary Rhodes scone (a.k.a biscuit) topping from one of his early books, which includes a hint of grated lemon rind.

                1. Ttrockwood RE: lemons Aug 11, 2013 07:10 PM

                  As a girl we had ollaliberries in the back yard that mom used- kind of like a blackberry- central coast cali.
                  When she was in a hurry the berries were dumped in the rectangle casserole, sprinkled with sugar, and a quick bisquick mix dolloped ontop, more sugar sprinkled ontop. The biscuit-y globs had space between and soaked up some berry juices. Had to be served in a bowl with a spoon. Warm with vanilla ice cream. Took almost ten minutes to assemble

                  1. mrbigshotno.1 RE: lemons Aug 11, 2013 07:42 PM

                    I have found (after all these years) that the cobbler topping I like best , is a cake mix, usually white or yellow, with a bunch of cold butter worked into it. About 1" thick on top of your favorite fruit filling and baked until lightly browned, so simple, so good.

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