Terry Coombs wrote:
Derald wrote:
Fran Farmer wrote:

What is a 'cobbler'?
Basically, "deep dish" berry or fruit pie with no bottom crust and
a biscuit dough top crust.

snippage happens

We have crumbles, too-in the Southeastern US, at least-known by a
variety of names and they are exactly as you describe. Again, there
are regional variants.

Our cobbler recipe is basically a stick of butter melted in a deep
baking pan (we use a 4 qt round pan), a pint or two of fruit added ,
then a batter of 1 cup each of sugar , flour , and milk with some
baking powder poured in the center of the whole thing . Toss it in
the oven at 375 for about 45 min to an hour , then enjoy with ice
cream on top . We've used apples , cherries , fruit cocktail (!)
peaches , and blackberries . Fresh , frozen or canned , if you use
fresh add some sugar to the fruit . If we use canned , we use the
juice and water with dry milk in the batter . Another variation uses
a chocolate cake mix with reduced liquid and canned cherry pie filling
(google dump cake) cooked in a dutch oven
over a camp fire , that one was a really big hit with the Boy Scout
troop I was involved with (as a leader) .

Forgot to add , what you're calling crumbles is probably the same dish we
call a crisp . Sliced fruit covered with a mixture of oatmeal , flour ,
brown sugar , and butter and baked hot enough that the topping gets browned
and crispy - thus the name .

--
Snag