The scent of a do-it-yourself cobbler is without doubt one of the most delectable and comforting scents to grace our houses. So what precisely is a cobbler and the way is it totally different from a pie? We requested our pals on the Alabama Cooperative Extension System to clear that up for us.

“The defining distinction between cobbler vs. pie actually comes right down to the crust, or lack thereof,” says Elaine Softley, ACES regional extension agent II, Human Vitamin Weight loss plan and Well being for northwest Alabama. “A pie, whether or not candy or savory, at all times has a backside crust, whereas a cobbler doesn’t. A cobbler is a baked fruit dessert with no backside crust and the highest crust is a sort of biscuit dough as a substitute of a standard pastry or pie dough. Whereas virtually all fruit pies want some sort of pie pan, you may bake a cobbler in any sort of baking dish, utilizing virtually any sort of fruit.”

Whereas some cooks like to arrange their cobblers in an iron skillet, others use a baking pan within the oven. Softley says both will work.

“I’ve made cobblers in an iron skillet, in a glass pie dish and an aluminum pie pan,” she says. “All turned out scrumptious and had been straightforward to arrange.”

The next recipes name for quite a lot of fruits and even an uncommon filling — bacon.

Cherry Cobbler

Vicky Byrd of Andalusia has been making her grandmother’s Cherry Cobbler for greater than 30 years. The usage of pitted and stemmed cherries, combined with lemon juice, provides the cobbler an additional “zing” that units it aside from different fruit desserts. She makes it for household gatherings “and so they all take pleasure in it,” she says. This recipe can be simply as tasty if you wish to use peaches as a substitute of cherries, she notes. And perhaps even a scoop of vanilla ice cream on high, we’d add.

Lemon juice provides zing to Vicky Byrd’s Cherry Cobbler recipe, which has been a favourite in her household for many years. (Brooke Echols / Alabama Dwelling)


  • 6-8 cups cherries, pitted and stemmed
  • 1½ tablespoons lemon juice
  • 2 teaspoons cornstarch
  • ¼ cup white sugar
  • 1½ teaspoons vanilla
  • ½ teaspoon cinnamon
  • 1¼ cup yellow cake combine
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 6 tablespoons butter


Seed and stem cherries. In a big mixing bowl, add cherries, lemon juice, cornstarch, white sugar, vanilla and cinnamon. Combine evenly. Pour into 2-quart baking dish. For topping, combine yellow cake combine, brown sugar, salt and baking powder. Stir to mix. Use pastry knife to chop in butter into coarse crumbs. Add topping to cherry combine. Place in 425-degree oven for 25-35 minutes, till topping is a golden shade and juice is effervescent.

Vicky Byrd

Simple Peach Cobbler


  • 1 29-ounce can sliced peaches with syrup
  • 1 package deal butter pecan cake combine
  • ½ cup (1 stick) butter, melted


Warmth oven to 325 levels. Layer substances, so as listed, in an ungreased 9-by-13-inch pan. Bake 55-60 minutes. Let stand not less than quarter-hour earlier than serving. Serve heat or cool with ice cream, if desired.

Nancy Websites Sizemore

Crimson, White and Blue Berry Cobbler


  • 1 stick (½ cup) salted butter
  • 1 cup self-rising flour
  • 1 cup complete milk
  • Pinch of salt
  • 1½ cups sugar, divided
  • 1 tablespoon recent lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups recent strawberries, hulled and halved
  • 1 cup recent blueberries
  • 1 cup recent raspberries
  • Vanilla ice cream


In a big bowl, add ½ cup sugar and lemon zest to the fruit. Gently stir to cowl the fruit. Permit fruit to take a seat for half-hour earlier than baking. Preheat oven to 350 levels. Because the oven preheats, soften butter in a 9-by-13-inch casserole dish or a 15-inch forged iron skillet for a country look. Whisk collectively the flour, 1 cup sugar, milk, vanilla and pinch of salt. Pour combination over the melted butter. Don’t stir. Spoon the fruit and juice over the butter-and-dough combination with out stirring. Bake till the cobbler crust has turned a lightweight golden brown and cobbler is about. This takes about 45 minutes to 1 hour. Cooking time can differ relying on how a lot juice your fruit produces. Take away from oven. Serve heat with vanilla ice cream.

Kathy Phillips

Seedless Dewberry Cobbler


  • 1 quart dewberries, washed and stems eliminated
  • 1½ cups sugar
  • 2 tablespoons self-rising flour
  • ½ stick margarine
  • 1 small can layered flaky biscuits
  • 2 tablespoons sugar mixed with ½ teaspoon cinnamon


Carry dewberries and ¼ cup water to a low boil. Take away from warmth and pressure via a sieve, retaining all of the juice doable. Discard seeds. Combine 1½ cups sugar and a pair of tablespoons flour collectively; add to juice. Boil on low warmth till thickened. Take away from warmth. Soften margarine in a casserole dish. Pull biscuits aside, layer by layer. Roll out every layer till very skinny. Lower into small strips. Place layer of biscuit strips in melted margarine. Pour small quantity of berries and juice over this primary layer. Add biscuit strips and berries with juice alternately, ending with biscuit strips on high. Sprinkle with cinnamon and sugar combination. Bake at 350 levels till biscuits on high are golden brown. Serve plain or barely heat with whipped topping or ice cream.

Diane Jenkins

A fresh-baked strawberry cobbler is at all times a deal with. (Getty Photos)

Strawberry Cobbler


  • 1 stick margarine, melted
  • 1 cup sugar
  • 1 cup self-rising flour
  • 1 cup milk
  • 1 teaspoon vanilla flavoring
  • 1 pint strawberries, sliced and sprinkled with sugar


Preheat oven to 350 levels. Coat a casserole dish with cooking spray. Place strawberries in dish. Soften margarine in microwave; put aside. Combine sugar and flour collectively. Add milk and blend effectively. Add melted margarine and vanilla flavoring; combine effectively. Pour batter over fruit within the ready casserole dish. Bake at 350 levels for 1 hour. Prepare dinner’s word: This recipe was present in an AREA journal within the late Seventies or early Eighties. It was my father-in-law’s favourite.

Rebecca McCarter

Apple-Bacon Cobbler


  • 4-5 slices bacon, reserve bacon grease
  • 1 stick butter
  • 5 apples
  • 3 cups lemon-lime soda
  • 1 cup apple juice
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup sugar
  • 2 cups Bisquick
  • 1 cup milk


Preheat oven to 350 levels and place bacon in a cake or lasagna pan, baking for half-hour. Core, peel and slice apples, placing them in a big bowl with the three cups of lemon-lime soda. It will maintain the apple slices from browning. In a big skillet, add butter, apple juice, cinnamon, sugar and nutmeg. Drain the liquid from the apple slices; add to the skillet and produce to a boil. Boil on medium warmth for 10 minutes. Take away the bacon from pan, chopping and including to the apples. Pour apple-and-bacon combination again into the baking pan and blend with the bacon grease. In a bowl, combine Bisquick and milk; pour excessive of the apple-bacon combination and bake for half-hour on 350 levels.

Kirk Vantrease

The Buttered Residence’s Crock-Pot Blueberry Cobbler is a straightforward, satisfying dessert that may be made with recent or frozen blueberries. (The Buttered Residence)

Crock-Pot Blueberry Cobbler


  • 1 cup self-rising flour
  • 2 cups recent or frozen blueberries, thawed
  • 1 cup milk
  • ½ cup melted butter
  • 1 and ¼ cup sugar, divided


In a big bowl, combine self-rising flour and 1 cup of the sugar and milk. There might be some lumps. Add in melted butter and blend effectively. Pour right into a well-greased liner pot of the Crock-Pot. Coat berries with 2 tablespoons of sugar and permit them to take a seat.

Sprinkle blueberries excessive of the cobbler combine within the Crockpot liner. Evenly distribute them so you’ll not must stir them. Sprinkle ¼ cup of sugar excessive. Cowl and bake within the Crock-Pot on low for two hours or till a toothpick comes out clear.

Brooke Burks, The Buttered Home

This story initially appeared in Alabama Living magazine.

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