On 3/5/2015 9:02 PM, 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) .

Used to make biscuits in the 24 inch wide, footed dutch oven back in my
scouting days. Started at age 8 and quit in my thirties. Still have that
giant dutch oven, just don't do much with it. My Dad was a scout leader
for over forty years, good program at the time. Nothing tastes as good
as grub cooked over a wood fire in cast iron pots. Thanks for jogging
some very old memories.