Peach Cobbler

Cobblers come to the United States from the United Kingdom, where they are typically made with dumplings and can be filled with either fruit or savory ingredients. American cobblers, however, are more similar to a thick, deep fruit pie. It is said that American cobblers were created by settlers moving westward during the early 19th century as a way to improvise the pie into a dish that could be “cobbled” together on the trail. Using what they had available such as dried, canned, or syrup-preserved fruit, chemically leavened dough, and an open fire, settlers would add fruit to a Dutch oven, top it with globs of dough, and bake it over an open fire until golden brown. Cobblers quickly became a part of the settler diet, with many eating it for breakfast or as a main dish at lunch or dinner. It wasn’t until the late 19th century that cobbler became more well known as a dessert, and by the 1950s it had become an American dessert staple. Cobblers are an essential part of a Southern sweet tea or dessert spread. April 13 is recognized as National Peach Cobbler Day. 

Recipe Servings: 10