The Renaissance of the Fruit Cobbler … circa 2006


In the New York Times some years ago, there was an article by Florence Fabricant on cobblers and their growing popularity:

In his ”Dictionary of American Food and Drink” (Ticknor & Fields, 1983), John Mariani calls a cobbler a Western deep-dish pie with a thick crust and a fruit filling. But the dessert is not just Western. Cobblers are as much a part of Southern cooking as they are of Western and, under other names like grunts and buckles, also show up in the Northeast and Middle West.

Maida Heatter said the term cobbler derives from ”cobble up,” meaning to throw together in a hurry. The American Heritage Dictionary suggests it is another term for ”mender,” describing the way the dough is patched together over the fruit. Fruit depends on seasonal availability.”

Last night’s dinner had a cobbler but in a pie shell in my house .. I used fresh Georgia peaches and blueberries which, when combined, exuded a thick sweet pink juice under the buttery-golden topping … it was fantastic!

(Because my camera is in the shop awaiting its yearly ‘tune up’, Jason has graciously offered me one of his CC ..Cobbler Closeups)

For a marvelous look at the history of fruit cobblers, you may wish to take a look at:

History and Legends of Cobbler, Crisps, Crumble, Brown Betty, Buckle, Grunts, Slumps, Bird’s Nest Pudding, Sonker, & Pandowdy

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