Cobblers

On a recent trip to a nearby restaurant, I happened to glance up at the blackboard that displays the daily specials. One of the dessert specials that evening was berry cobbler. As I was looking through the dessert menu, I noticed a chocolate cobbler and another seasonal fruit cobbler. Why is this dessert so prevalent? Well, it is a classic Southern dessert. Peach, raspberry, blueberry, and so on. Name a fruit, and it can be made into a cobbler: "a deep-dish fruit pie with a rich biscuit crust." (dictionary.com) There are many variations on cobblers, such as crumble or crisp. The topping may literally be a crumble opposed to a flaky dough layer. Cobblers are extremely simple to make and came into American history very early. Cobblers are the English colonists' adaptations of their classic dessert recipes when the ingredients they needed were nowhere to be found. Cobblers are made with whatever is available, hence the use of seasonal fruit. Cobbler is typically served with vanilla ice cream. Since the colonists' time, cobblers have become less fruity and more decadent and savory, using fillings from tomatoes and corn to turkey and beef. Obviously, the regional specialty of Atlanta is peach cobbler, which can be found at Mary Mac's tea Room. For a twist on the original flavorings, use a different fruit, such as nectarine or apricots, or use a unique crust, like muffin or a granola crumble (Southern Living Magazine).
To make a fruit cobbler:

Ingredients

• 1 cup sugar, divided
• 1 1/2 tablespoons cornstarch
• 6 cups fresh berries (raspberries, blueberries, blackberries)
• 1 1/2 teaspoons grated lemon rind
• 1 cup all-purpose flour
• 3/4 cup self-rising yellow cornmeal mix
• 1/3 cup butter, melted and slightly cooled
• 1 cup milk

Preparation

1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.

2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.

3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.

Southern Living, AUGUST 2006