A Taste of South Carolina: Just What is Peach Cobbler? (2024)

FAQs

What's the difference between a peach cobbler and a peach pie? ›

The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.

In the case of peach cobbler, fresh, frozen, or canned peaches may be combined with sugar, spices, lemon juice, and cornstarch (for thickening). As with all cobblers, it's finished off with a biscuit-like topping and sprinkled with a cinnamon-sugar mixture.

In the peach-loving state of Georgia, it's no surprise that the quintessential peach cobbler dominates. Peach cobbler's popularity prevails throughout the South, winning over six states including Alabama, Kentucky, and Louisiana.

Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy. Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup.

Cobbler is usually topped with batter or biscuits in lieu of crust. Cobbler's name comes from its sometimes cobbled texture, which is a result of spooning or dropping the topping over the fruit rather than distributing it equally. This way, the filling can peek through.

Cobblers are made with biscuit dough. A basic biscuit dough uses two cups of flour, a tablespoon of baking powder, a teaspoon of salt, and six tablespoons of butter, rubbed into the dry out ingredients in large chunks or flakes. Some people freeze the butter and grate it.

Origin. Cobblers originated in the 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, scone batter or dumplings, fitted together.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

Cobblers, meanwhile, appear to have originated in the British American colonies, where English settlers, rather than being handicapped by unfamiliar ingredients and different cooking equipment, did what cooks always do, improvising something new.

Does Marie Callender make peach cobbler? ›

Better than home made peach cobbler!

We debated between finding a bakery for peach cobbler, making one at home, or buying a frozen one. I'm pretty sure this decision to buy the Marie Callender Peach Cobbler will be what we do from now on. This is better than most home made versions!

The recipe originated from the South, and this cobbler was syrupy sweet, with a buttery peach filling, peppered with tons of cinnamon, and always topped with a buttery, flaky, lattice-like crust, similar to something that would be on a pie.

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

Why is fruit cobbler called cobbler? Some sources suggest that a “cobbler” may be so-called because, lacking a specific recipe, they are “cobbled together” out of whatever is available. Other sources simply shrug and say “Origin unknown”.

"A load of old cobblers" and variants such as "what a load of cobblers" or just "cobblers!" is British slang for "what nonsense" that is derived from the co*ckney rhyming slang for "balls" (testicl*s) of "cobbler's awls".

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

In a cobbler, the topping is a dough with a rising agent like baking powder that bakes up into a slightly sweet, biscuit-like topping. In crisp, the topping is made with flour, sugar, butter, oats and sometimes nuts without a leavening agent. The topping is sprinkled over the fruit before baking.

Peach crisp and peach cobbler both showcase peaches, but they have different toppings. Peach crisp includes a buttery streusel-like oat crumb topping, while peach cobbler typically has a thicker, more substantial biscuit topping. Both are easier than pie!

A brown betty is both layered and topped with sweet butter crumbs. The crumbs should be dry to absorb between the layers while remaining crunchy on top. Breadcrumbs or graham-cracker crumbs are used in this dessert. A buckle is generally made with berries folded in cake batter before baking with some crumb topping.