Making do is often a necessity. This would have been in the 1920's. Friends of my parents (Juan and Gertrude) were cattle ranchers camping outside during round-up. Gertrude was the camp cook, and the cowboys asked if she could bake a pie. There was plenty of beef and beans and flour but nothing to bake a pie with. What to do? She mashed beans, doctored them with sugar and cinnamon, put it in a crust, and made a serviceable "pumpkin" pie.
But I'm from the right side of the pond and like crumbles - with gooseberries from the garden last weekend - warm and with vanilla ice cream, though I prefer with custard in the winter! :-)
Crumbles work, too, Kelvin, thank you! What do you crumble on top? We usually do a mix of flour, butter, sugar, and often some nuts or warm spice added. (PS, I have fond memories of summer gooseberries and tayberries from my year in England.)
Anne, I usually follow the basic crumble topping recipe from "Saint Delia" - plain flour, soft brown sugar, butter, baking powder - making a full batch and freezing half for a subsequent crumble. Though for the latest crumble I (successfully) tried a recipe (from Andreas Hein) - self-raising flour, demerara sugar, butter, oats, cinnamon and an egg yolk!
I love the way you track down history and recipes after a single comment sparks your curiosity, Anne. I’m drooling over these peaches! 🍑 Happy Anniversary to you and John! ❤️
Congratulations to you & your husband. Best wishes for many more years.
I’m a midwesterner. When I moved to north Alabama I was introduced to cobbler. Made with a pie crust top. Being a midwesterner, I had plenty of practice making pie crust. But it doesn’t match the definition I found for cobbler. Ie it derives from “cobble it up” ie make it quickly.
But then somewhere I found a recipe for “cuppa cuppa” cobbler. Melt butter in pan. Stir up a batter of 1 C each sugar, (self-rising) flour & milk. Pour over butter. Top with fruit. Bake. This is my idea of “cobbling” something up. Now I usually use Pam Anderson’s (of Cook’s Illustrated, not swimsuit, fame) recipe. She increases the batter by half & adds some flavoring.
Self-rising flour is a quick way to go. Like the name ‘’cuppa cuppa’’ too. What I learned testing this recipe was how important the ratio of batter to fruit is. I prefer more fruit, and I want a crispier batter topping. Definitely a way of making cobbler you can fiddle with and perfect to your own tastes. PS…appreciate the Pam Anderson humor as well!
When Dori Sanders' recipe for easy peach cobbler appeared in the August 2004 Gourmet, I clipped it and that became my recipe...over time I have reduced the sugar some and frequently add blueberries and/or blackberries...it is a "batter pour over slightly cooked peaches with no stirring" kind of cobbler! Happy Anniversary!
This looks like a great recipe, Anne, though I might have a hard time choosing between it and the one in Baking in the American South. Might have to make them both!🍑
Thanks, Ruth! this is much different than the recipe in Baking in the American South. That recipe is classic peach cobbler as I learned it. You make the pastry and lay it on in a sheet on top of all the peaches and sugar. This one is more mottled and cake like. Both delicious!
Not particularly picky when it comes to cobbler (except maybe when someone tries to pass off a perfectly good "dump" cake as a cobbler🤣). But I grew up on cobblers with biscuit type toppings, so that's probably my favorite. Never had a pie crust topping until I moved to Texas.
I’m from Texas, too, but my Dad make peach cobbler with at pie crust top, too, so that is and will forever be peach cobbler to me. I was aghast when my friend’s mother used Bisquick to plop gooey mounds on top of her cobbler. Like the late great Dotty Griffith said about barbecue, “the first BBQ to pass your lips is forever your idea of what BBQ is.” Guess it’s the same for lots of dishes.
Gwen, these are wise words. And thank you for quoting Dotty Griffith, a colleague I could always turn to for her frankness and knowledge of all things Texas.
The only "cobbler" I grew up with was blackberry. The brambles grew at the back of my grandparents' farmette in East Tennessee. We'd go pick them, some were for sugar and cream in a bowl, the rest for her cobbler. I think, technically, it was a crumble or crisp and not a cobbler, but no one would sass and say that. Plus, in a sense, it was cobbled together.
And that is the story of cobbler as I first learned it. Cobbled together. Beautiful. And blackberries are fat and sweet right now from all the rain and heat. Can’t wait to bake one from my berries. Thank you Denise!
Happy Anniversary! And thanks for this recipe- every summer a friend and I share a fruit CSA of all Washington State-grown fruit (we grow delicious peaches and nectarines and cherries and plums here, it's true!), and I inevitably need more recipes to use up all my fruit.
And now that I type this, I realize that maybe I've been seeking out the perfect cobbler recipe all this time! I like to make mine in my cast iron skillet- will that work with this recipe, do you think?
This is fascinating - thank you! My Memphis-born husband and I have a long-running debate about what constitutes "cobbler." My Pennsylvania German grandmother made a rich biscuit topping for baking atop fresh summer fruit. But my husband insists that cobbler should have (as he puts it) "mashed up pie crust." I generally make crisps instead, as we both adore a buttery, crumbly topping. And happy anniversary:)
So interesting, Mary Jane. Sounds like crisps are the peacemakers. My husband didn’t come into our marriage with a cobbler bias. His only quirky habit is laying a slice of cheese on top of apple pie.
I know a lot of people love the biscuit-topped cobbler, but it’s always seemed heavy to me. If anything, you need a lot of juice to balance that topping. So…soft berries and really ripe peaches plus sugar to bring out the juice in them. I would not thicken the peaches and sugar with cornstarch or flour as some people do because those juices will thicken naturally with the flour from the biscuit topping.
Quote of the day: "There's nothing lazy about peeling peaches."
Wonderful post, Anne!
Thank you!
Making do is often a necessity. This would have been in the 1920's. Friends of my parents (Juan and Gertrude) were cattle ranchers camping outside during round-up. Gertrude was the camp cook, and the cowboys asked if she could bake a pie. There was plenty of beef and beans and flour but nothing to bake a pie with. What to do? She mashed beans, doctored them with sugar and cinnamon, put it in a crust, and made a serviceable "pumpkin" pie.
Love this, Beverly, thank you. I’ve heard of bean pies from out West. Colorado. Had not heard their back story.
...depends where you are (from)! https://en.wikipedia.org/wiki/Cobbler_(food)
But I'm from the right side of the pond and like crumbles - with gooseberries from the garden last weekend - warm and with vanilla ice cream, though I prefer with custard in the winter! :-)
Crumbles work, too, Kelvin, thank you! What do you crumble on top? We usually do a mix of flour, butter, sugar, and often some nuts or warm spice added. (PS, I have fond memories of summer gooseberries and tayberries from my year in England.)
Anne, I usually follow the basic crumble topping recipe from "Saint Delia" - plain flour, soft brown sugar, butter, baking powder - making a full batch and freezing half for a subsequent crumble. Though for the latest crumble I (successfully) tried a recipe (from Andreas Hein) - self-raising flour, demerara sugar, butter, oats, cinnamon and an egg yolk!
I love the way you track down history and recipes after a single comment sparks your curiosity, Anne. I’m drooling over these peaches! 🍑 Happy Anniversary to you and John! ❤️
Thanks Jolene. The craziest things make me curious!
And we are the beneficiaries!
Congratulations to you & your husband. Best wishes for many more years.
I’m a midwesterner. When I moved to north Alabama I was introduced to cobbler. Made with a pie crust top. Being a midwesterner, I had plenty of practice making pie crust. But it doesn’t match the definition I found for cobbler. Ie it derives from “cobble it up” ie make it quickly.
But then somewhere I found a recipe for “cuppa cuppa” cobbler. Melt butter in pan. Stir up a batter of 1 C each sugar, (self-rising) flour & milk. Pour over butter. Top with fruit. Bake. This is my idea of “cobbling” something up. Now I usually use Pam Anderson’s (of Cook’s Illustrated, not swimsuit, fame) recipe. She increases the batter by half & adds some flavoring.
Self-rising flour is a quick way to go. Like the name ‘’cuppa cuppa’’ too. What I learned testing this recipe was how important the ratio of batter to fruit is. I prefer more fruit, and I want a crispier batter topping. Definitely a way of making cobbler you can fiddle with and perfect to your own tastes. PS…appreciate the Pam Anderson humor as well!
Happy anniversary!!
Thanks, Lisa!
When Dori Sanders' recipe for easy peach cobbler appeared in the August 2004 Gourmet, I clipped it and that became my recipe...over time I have reduced the sugar some and frequently add blueberries and/or blackberries...it is a "batter pour over slightly cooked peaches with no stirring" kind of cobbler! Happy Anniversary!
Sounds divine! Love Dori Sanders. 💕
I do remember that coronation chicken served in that English TOWN all those years ago.A very happy anniversary to you both.Julie
Town, not village, correction noted. ❤️
This looks like a great recipe, Anne, though I might have a hard time choosing between it and the one in Baking in the American South. Might have to make them both!🍑
Happy Anniversary to you and John!
Thanks, Ruth! this is much different than the recipe in Baking in the American South. That recipe is classic peach cobbler as I learned it. You make the pastry and lay it on in a sheet on top of all the peaches and sugar. This one is more mottled and cake like. Both delicious!
Well, it will be interesting to compare! I’m looking forward to next week’s blackberry cobbler!
Not particularly picky when it comes to cobbler (except maybe when someone tries to pass off a perfectly good "dump" cake as a cobbler🤣). But I grew up on cobblers with biscuit type toppings, so that's probably my favorite. Never had a pie crust topping until I moved to Texas.
Thanks Sandy! Funny how when served warm with ice cream, people aren’t so picky about cobbler. I’m fascinated by all the differences.
I’m from Texas, too, but my Dad make peach cobbler with at pie crust top, too, so that is and will forever be peach cobbler to me. I was aghast when my friend’s mother used Bisquick to plop gooey mounds on top of her cobbler. Like the late great Dotty Griffith said about barbecue, “the first BBQ to pass your lips is forever your idea of what BBQ is.” Guess it’s the same for lots of dishes.
Gwen, these are wise words. And thank you for quoting Dotty Griffith, a colleague I could always turn to for her frankness and knowledge of all things Texas.
Happy Anniversary!
The only "cobbler" I grew up with was blackberry. The brambles grew at the back of my grandparents' farmette in East Tennessee. We'd go pick them, some were for sugar and cream in a bowl, the rest for her cobbler. I think, technically, it was a crumble or crisp and not a cobbler, but no one would sass and say that. Plus, in a sense, it was cobbled together.
I do love a peach cobbler.
And that is the story of cobbler as I first learned it. Cobbled together. Beautiful. And blackberries are fat and sweet right now from all the rain and heat. Can’t wait to bake one from my berries. Thank you Denise!
Happy Anniversary! And thanks for this recipe- every summer a friend and I share a fruit CSA of all Washington State-grown fruit (we grow delicious peaches and nectarines and cherries and plums here, it's true!), and I inevitably need more recipes to use up all my fruit.
And now that I type this, I realize that maybe I've been seeking out the perfect cobbler recipe all this time! I like to make mine in my cast iron skillet- will that work with this recipe, do you think?
Hi Carmen, yes this would work great in a 10-inch iron skillet. Nice crispy edges too! And all those fruits…lucky you!
This is fascinating - thank you! My Memphis-born husband and I have a long-running debate about what constitutes "cobbler." My Pennsylvania German grandmother made a rich biscuit topping for baking atop fresh summer fruit. But my husband insists that cobbler should have (as he puts it) "mashed up pie crust." I generally make crisps instead, as we both adore a buttery, crumbly topping. And happy anniversary:)
So interesting, Mary Jane. Sounds like crisps are the peacemakers. My husband didn’t come into our marriage with a cobbler bias. His only quirky habit is laying a slice of cheese on top of apple pie.
My cobbler is more of a deep dish, biscuit topped situation. I’m forever in search of the “perfect” recipe!
I know a lot of people love the biscuit-topped cobbler, but it’s always seemed heavy to me. If anything, you need a lot of juice to balance that topping. So…soft berries and really ripe peaches plus sugar to bring out the juice in them. I would not thicken the peaches and sugar with cornstarch or flour as some people do because those juices will thicken naturally with the flour from the biscuit topping.
Thanks for your suggestions! I agree about making sure the fruit stays juicy. 😊
Happy Anniversary! I don't have a history of eating or making much Peach Cobbler - but after reading this I'm going to make it.
Let me know what you think!