Cobblers have historically gone by many names including pandowdy, slump, grunt, buckles, and crow’s nest pudding. It was 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. 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.
Recipe Servings: 8
Ingredients
Directions
- Preheat oven 400°F. Butter an 8-inch square glass or ceramic baking pan.
- Place apples, ½ cup sugar, ¼ teaspoon salt, and one beaten egg in pan. Mix well, and dot with butter.
- For the topping, sift flour, baking powder, and remaining ½ cup sugar into a bowl.
- Combine remaining egg, milk, and melted butter; gently stir into flour mixture.
- Spoon or scoop topping mixture over fruit, covering the surface.
- Bake 30 minutes.
- Serve warm with whipped cream or vanilla ice cream.
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