I thought a cobbler was just with fruit.
Wikipedia :
Cobblers originated in the early
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. The origin of the name
cobbler is uncertain, although it may be related to the now archaic word
cobeler, meaning "wooden bowl".
[1]
In the United States, varieties of cobbler include the Betty, the Grump, the Slump, the Dump, the Buckle, and the Sonker. The Crisp or
Crumble differ from the cobbler in that their top layers are generally made with oatmeal.
[2] Grunts, Pandowdy, and Slumps are a
New England variety of cobbler, typically cooked on the stove-top or cooked 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. A Buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter. Apple pan dowdy is an apple cobbler whose crust has been broken and perhaps stirred back into the filling. The Sonker is unique to
North Carolina: it is a deep-dish version of the American cobbler. 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.
UK and Commonwealth[edit]
In the
UK and
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 lamb,
[3] beef 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.
[4]
Cobblers and crumbles were promoted by the
Ministry of Food during the
Second World War, since they have filling yet require less butter than a traditional pastry, and can be made with
margarine.
