Talk:Cobbler (food)

Comments
This page originally came as an article within the cobbler disambigution page. The history of its formation in the orignal form on this page can be found in that location. Nashikawa 23:05, 14 Nov 2004 (UTC)

Theres a 5th grade class who worships this stuff!

Cobbler in Britain
A different, British meaning of cobbler is a savoury dish similar to something like a cassoulet, with thick, circular pieces of dough cooked on the top - basically scones. The cobblers themselves are the scones. See this recipe, for an example.Dancarney 08:08, 27 April 2007 (UTC)

Basic Cobbler Recipe
I've moved the hidden recipe to the wikibooks cookbook and added a link. PsychoPiglet 01 May 2007

American Cobbler
The article says of cobber, "It is usually a dessert in the United States consisting of a filling which is placed in a large baking dish, such as a Dutch oven, which is covered by a layer of pastry."

But you can see in the Wiki Cookbook (or any cobbler recipe) that a cobbler is made by placing the fruit over the batter in a baking dish. The batter bakes up and partially surfaces, but as is clearly seen in the picture of the apple cobbler in the article, it is absolutely not covered by a layer of pastry. —The preceding unsigned comment was added by Special:Contributions/ (talk)

Cobbler (at least the variety I am familiar with) is a filling with a batter poured over it, which is what the apple dish appears to be. as the dish bakes some of the batter tends to run off of the filling, which also may float to the top of the battery. The term "pastry" as used here seems very broad. Saxophobia (talk) 19:40, 12 August 2010 (UTC)

All the cobbler's I'm familar with use a pastry to line the pie pan and then have a latice crust covering them. A layer of pastry covering them makes them a pie, not a cobbler. annonymous, 5/31/2011 3:59 AM EST — Preceding unsigned comment added by 72.64.8.106 (talk) 07:59, 31 May 2011 (UTC)


 * (Re to all) The batter recipes are correct. The batter may be poured over a fruit filling or may be placed in the buttered pan first...I've done it both ways, usually preferring the former. The majority of cobblers are done this way. (comment to IP) What you've said doesn't make sense. First, you don't use a pie pan. Second, if you are saying that if the covering formed by the dough is solid as opposed to latticed that it is a pie for that reason, you are simply wrong. Latticed cobblers certainly do exist...usually done for company but aren't as common and are a little more work.


 * When the batter is poured from the top, it will likely go to the bottom in the juices. Then during baking, much of it will rise to the surface to form a crust but some of it will form almost like dumplings down in the filling. It is more economical and/or efficient to not use prepared pastry. ⋙–Berean–Hunter—►  ((⊕)) 14:00, 31 May 2011 (UTC)

Hot Or Cold Controversy?
This sentence..

"In the Southern United States, a well-known controversy has ensued for generations over whether cobbler should be served hot or cold."

..needs at least one citation to support it. I've never heard of it being a controversy at all..let alone a famous controversy. Between whom? I'm Southern and have cooked many cobblers without ever hearing such a thing. Cobbler is good either warm or cold..and their mouths are usually too full to complain.

Berean Hunter (talk) 18:10, 22 December 2007 (UTC)


 * Well, I've looked and not found anything to support this cobbler controversy..what I did find is where others are anecdotal with weasel words ..last paragraph here..http://www.wisegeek.com/what-is-fruit-cobbler.htm

If a real source over a real controversy can be produced, please do...but after 5 months, it is time to remove this as unverified. 98.16.32.152 (talk) 20:29, 28 April 2008 (UTC)


 * Btw, I'm Berean Hunter from above but using IP instead of login...98.16.32.152 (talk) 20:38, 28 April 2008 (UTC)

=Cobbler in Canada= In Canada, we mostly use the UK version, but as far as I know, I've never heard of a savoury or meat cobbler. So the Canadian cobbler is much like the fruit/sweet version of the UK cobbler. This is no where mentioned in the article. Sheila 15 September 2009 —Preceding unsigned comment added by 70.66.145.26 (talk) 15:47, 15 September 2009 (UTC)

What?
I'm english, and I've never heard of a cobbler as a kind of food. It must be some obscure regional thing. 89.242.125.104 (talk) 21:54, 8 January 2010 (UTC)
 * Neither obscure nor regional :) 188.126.81.128 (talk) 16:02, 21 July 2010 (UTC)
 * Then you are a fool, sir :)= Gymnophoria (talk) 12:33, 31 March 2011 (UTC)

Proposing removal of text suggesting this is a British dish and related category unless reliable primary source can be cited. Article body text speaks entirely about American variants of the dish. —Preceding unsigned comment added by 86.9.3.250 (talk) 21:11, 24 November 2010 (UTC)


 * Certainly never heard of this dish in Ireland, so I'm removing reference to that country from the opening sentence ("Cobbler refers to a variety of dishes, particularly in the United States, Ireland and United Kingdom") - the only place it occurs within the article. It should not be reinserted without an wp:rs. --gråb whåt you cån (talk) 21:30, 1 July 2012 (UTC)


 * I'm English and definitely remember having cobblers at school. It's basically stewed fruit with scones on top. I always assumed they're called cobblers because the cooked topping looks like cobbled streets. This seems the most obvious explanation - why isn't this is the article?! Gymnophoria (talk) 22:13, 14 March 2015 (UTC)


 * I'm looking at an American copy ofWilliam Kitchiner's The Cook's Oracle and the doctor does mention cobbler. Keep in mind that the book was originally published in 1822 in Lodon and the copy I'm looking at is 1830 in NYC. But cobbler isn't a kind of pie there. According to footnote 331-† cobbler is a nursery name for bread toasted only on a single side. I'm not sure as this is the American publication of Dr. Kitchiner's book if he included cobbler in the original 1822 publication or if it was added later. But if it was in the original publication then that puts the word cobbler as a cooking term in the British Isles at least as early as the early 19th century. - anonymous 2/28/2016 1:04 AM EST — Preceding unsigned comment added by 2601:18B:0:9141:C5CF:1403:7D6D:40CC (talk) 06:04, 28 February 2016 (UTC)

Betty vs. Crisp
I don't know if Betty and Brown Betty are supposed to be the same thing, but I've only ever seen (Apple) Betty used as a synonym for (Apple) Crisp, throughout numerous recipe books. The desert described here sounds delicious, but it is nothing like what I know. —Preceding unsigned comment added by 63.87.189.17 (talk) 06:02, 19 November 2010 (UTC)

= Expanding this article =

I've given this article a bit of a rewrite to address the following issues. Gymnophoria (talk) 12:33, 31 March 2011 (UTC)
 * 1) Early US and current UK versions are topped with a layer of scones, forming a "cobbled" surface, hence the name. Modern US versions seem to be a smoother or crumblier US descendant.
 * 2) Cobblers are found not only in the US but in the UK and Commonwealth countries, although popularity in the UK seems to date only from WW2.
 * 3) Cobblers are usually desserts but not always - lamb or beef cobbler are British dishes, common in school dinners!


 * We do not cover the fruit with dough in the Southern United States. The batter is laid down and fruit laid on top of the batter, the batter rises during baking and engulfs the fruit, covering the fruit. 35.129.134.203 (talk) 05:22, 24 June 2024 (UTC)

Disambiguation
I came here look to find out more about the cobbler loaf, alas bread is not even mentioned on the page. I suggest that either the disambiguation is looked at (Cobbler (pudding)?) or something (history?) about the bread is included. --84.92.56.128 (talk) 03:06, 16 August 2016 (UTC)

Should not be confused with a crumble? Why not?
"Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble" I don't see any other place in this article or the linked crumble article to explain why it should not be confused with a crumble or what the differences are. — Preceding unsigned comment added by 208.76.113.3 (talk) 03:54, 2 July 2019 (UTC)

Native Times
Under the section "Betty" it's claimed that "The American variant known as the Betty or brown Betty dates from native times".

What are native times? Does it mean "pre-colombian"? If so, that doesn't seem likely true. Neither wheat nor apples is native to the Americas. — Preceding unsigned comment added by 2602:306:C4CE:9A99:6D7B:4633:D4CF:7230 (talk) 21:05, 31 May 2020 (UTC)