"Cobblers may have 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. When fully cooked, the surface has the appearance of a cobbled street. The name may also derive from the fact that the ingredients are "cobbled" together."
"In the United States, varieties of cobbler include the Betty, the Grunt, the Slump, the Buckle, and the Sonker. The Crisp or Crumble differ from the cobbler in that their top layers are generally made with oatmeal. 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."
|Blueberry Cobbler Recipe|
|Fruit: 1/2 cup sugar|
1 tablespoon cornstarch
2 1/2 cups blueberries --
canned or other favorite fruit or berry
1 tablespoon butter [approximately]--
dot over fruit, use as much as you like
|Cobbler: 1 cup flour|
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter -- cold
1/2 cup milk
"Preheat conventional oven to 400 degrees F.Spray a microwave-safe-ovenproof 1 1/2-quart baking dish with nonstick cooking spray. Use a baking dish that is long and shallow versus a deep round dish. An oval baking dish is perfect."
"Combine fruit with juice, cornstarch and flavoring in *microwave-safe-oven proof baking dish."
"Mix well. Heat mixture at 100% power (high) in the *microwave oven, stirring several times during heating, until mixture is bubbly. This should take 2 to 3 minutes."
"Remove dish from microwave oven. Keep warm. Dot with butter. Combine dry ingredients for the cobbler mixture. Cut in butter. Add milk and stir until a soft dough forms. Spoon 8 dumplings onto hot fruit mixture. Bake until golden, about 30 minutes. Serves 6 to 8."
*i have a convection/microwave oven but the microwave portion blew-out several years ago. At the time i was not microwaving as much as using the convection method and never did have the microwave repaired. Coincidentally at the time i was hearing about studies that purported microwaving to not be the healthiest choice of cooking method. So my work around for the portion of this recipe that suggests microwaving would be to maintain the 400 degree F pre-heat temperature and heat for 15 to 20 minutes rather than microwave on high for 2 to 3 minutes. Also my preference for the fruit would be fresh blueberries. i am fortunate in that the market where i shop has fresh blueberries year round. i keep a carton in the freezer so that i can have them whenever needed.
Text Credits: Wikipedia wikiHOW
Image Credit: Flickr