According to What's Cooking America...here's the (paraphrased) scoop on cobblers. It seems to me that the 'cobbler' is an all-encompassing term that includes some of the others.
Cobbler: an American deep-dish fruit dessert or pie with a
thick crust (usually a biscuit crust) and a fruit filling (such as peaches,
apples, berries). Some are enclosed in the crust, others have a drop-biscuit or
crumb topping.
Crisp / Crumble:
fruit mixture on the bottom with a crumb topping, which can be made with
flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal.
Crumble is the British version of the American Crisp.
Betty / Brown Betty: fruit, usually apples, baked between
layers of buttered crumbs. Betty was a popular baked pudding made during
colonial times in America.
Grunts / Slump: an American colonialist attempt to adapt the
English steamed pudding to the primitive cooking equipment available in New
England resulted in the grunt and the slump, a simple dumpling-like pudding,
basically a cobbler, that was usually cooked on top of the stove.
Buckle / Crumble: a type of cake made in a single layer with
berries added to the batter. It is usually made with blueberries. The topping,
which is similar to a streusel, gives the dessert a buckled or crumpled
appearance.
Pandowdy: a deep-dish dessert that is most commonly made
with apples sweetened with molasses or brown sugar. The topping is a crumbly
type of biscuit and the crust is broken up during baking and pushed down into
the filling to allow the juices to come through. Sometimes the crust is on the
bottom and the dessert is inverted before serving. The exact origin of the name
Pandowdy is unknown, thought it might refer to the deserts plain or dowdy
appearance.
Bird's Nest Pudding: a pudding containing apples whose cores
have been replaced by sugar.
Sonker: a deep-dish pie or cobbler served in many flavors
including strawberry, peach, sweet potato, and cherry. I’ve also read this same
dish is called zonker (or sonker) in Surry County, North Carolina. The
community of Lowgap holds an annual Sonker Festival.
With all that in mind...and really because I like the
word...I made an upside-down rhubarb pandowdy.
Ingredients
- 2 3/4 C organic pastry flour
- 1 t baking powder
- 3/4 C butter, softened
- 1 C organic cane sugar
- 2 eggs
- 5 C rhubarb
- 1/2 C organic cane sugar
- 1/4 honey (I used a local avocado honey)
- splash of pure vanilla
- 1 t ground cinnamon
- 1/2 ground nutmeg
- dash of ground cardamom
- 2 T butter, softened
Procedure
Preheat oven to 375 degrees F.
Stir together pastry flour and baking powder set aside in a bowl. Beat butter and sugar until creamy. Add eggs and mix. Gradually add flour mixture. Mix completely. Press the dough into the bottom of a baking dish.
In a large bowl, mix together all of the filling ingredients. Spoon it into the dough-lined pan.
Bake for 40-50 minutes. Serve with a dusting of powdered sugar.
Stir together pastry flour and baking powder set aside in a bowl. Beat butter and sugar until creamy. Add eggs and mix. Gradually add flour mixture. Mix completely. Press the dough into the bottom of a baking dish.
In a large bowl, mix together all of the filling ingredients. Spoon it into the dough-lined pan.
Bake for 40-50 minutes. Serve with a dusting of powdered sugar.
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