There are so many desserts I love to make and eat, but I’m telling you its hard to beat a good cobbler.
I typically think of cobblers in the summertime when there are fresh peaches, blueberries, and blackberries in good supply. But this winter I’ve found myself whipping up a cobbler with what ever store bought pie filling I have on hand. I made a blackberry one that was especially good and over the weekend I made a blueberry cobbler from pie filling that really hit the spot.
Here’s some of the cobbler recipes I’ve shared over the years.
- Strawberry Cobbler
- Blueberry Cobbler
- Granny’s Peach Cobbler
- Blackberry Pie (Ethelene called this a pie but its like a cobbler)
Other than the fruit, all the cobbler recipes are pretty much the same except for Blackberry Pie. I’ve been using the basic cobbler recipe with my store bought canned pie filling instead of fresh fruit and it works great.
Last night’s video: See if You Know the Words! Appalachian Vocabulary Test.
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My mama used to make a wonderful sweet potato cobbler. She is gone now and so is the recipe. Can anyone help me?
I’m a New Englander born in Massachusetts, but my mother’s parents were subsistence farmers in Shelburne Falls, Vermont, and watching Tipper’s videos has awakened memories of my Grandma & Grandpa Carpenter, meals at their home and stories they’d tell. We didn’t have cakes of corn bread, we had corn muffins, baking soda biscuits instead of southern biscuits, but so many foods were the same, cobbler being one. A favorite of mine is pear (or apple) and cranberry cobbler. I have pears in the bowl and bags of cranberries in the freezer and am thinking I should make one tomorrow as we are forecast to get 8 or so inches of snow.
My husband makes a good cobbler, and he uses frozen fruit in the winter, and fresh fruit in the summer.
Great minds work together Tipper! I’m at home getting over Covid this week and I couldn’t think of anything good at lunch that sparked my appetite until I thought of making a peach cobbler. And yes, it hit the spot. I love cobblers too, any kind of fruit is good to me but I had a can of peaches handy. I’m reading your comments tonight and grinning just thinking about how our great minds were on the same track today. I hope you and your family are totally over with Covid now. I feel like I am on the road to recovery with the Good Lord’s Blessing. I’ll appreciate your prayers and those of my Appalachian friends.
Cobbler was the first thing I learned to make as a child. Since then I’ve cut back on the sugar and doubled the fruit when I have enough. We like it with warm milk or cream poured over it.
Tipper–To my surprise and maybe even a bit to my chagrin, you don’t mention either of my favorite ingredients for a cobbler, and at the time I’m posting this I don’t think an of the commenters have.
To my way of thinking, the only thing better than a bowl of dewberry cobbler is two bowls of dewberry cobbler. Dewberries have a taste to them that transcends blackberries just a bit, and the effort involved in picking them makes the end result all that much more welcome.
Close behind in my view is a cobbler made from wild “black cap” raspberries. I was glad to see Sheila Glover mention muscadines–the hulls make a mighty fine cobbler and also a scrumptious pie.
All of this has my salivary glands running amok, and I think I’ll have to pull a bag of the blackberries I picked this summer and give them some relief.
Cobbler is an Appalachian mainstay. One could always pick blackberries, wild strawberries, apples, and on a late frost year even peaches. The pantry always had sugar and flour in 25 pound bags, and milk was always available for cooking even if evaporated in a can. The ladies in our family could sure work some magic bringing variety to a lackluster diet with just dough and whatever was being picked. I daresay, I never saw anybody ever purchase any of those fruits back in the day. they picked them all Summer and canned and dried and stored. I probably saw more cobblers than any other dessert.
I never knew I loved pears, as mostly ate the grocery store ones when I grew up. Then a little lady handed me some really ripened ones from her tree, and made me a believer. I remember wondering how they would work in a cobbler.
My Mom was a great cook and she made cobblers all summer long. She also froze fruit to make cobblers in the winter. The most unusual one she made was with muscadine hulls. After squeezing the middles out to make jelly, she boiled the hulls until tender. They need quite a bit of sugar but the flavor of the cobbler is just like eating muscadines on a fall day! She froze some of the hulls. A muscadine hull cobbler in winter made the kitchen smell wonderful and was a welcome treat.
Made the blueberry cobbler yesterday morning and it is fabulous! I remember when I was growing up my Mom making a cobbler from canned peaches quit often. I loved the crusty edges, and always poured a little cream on mine! Thank you for sharing this recipe!
Tammy Howard
Ashland, KY
I enjoy cobblers with any kind of fruit. I usually buy a cobbler dough mix from the store, but plan on trying your dough recipe. Thank you for sharing it with us.
When I was growing up, what my family called a cobbler was just and extra large and deep fruit pie, either blackberry or peach. When I was an adult and baking on my own I’d see recipes for cobblers like this and tried making them. While not as good as the ones I grew up eating (for me that is), I still love them and have used all different sorts of fruits, even pineapple and mangoes. Topped with some unsweetened heavy cream, they as larrupin, as my my dad used to say.
My grandpa always said…”Dinner isn’t over until dessert is served” and my grandma would let you choose a “piece of each”, where as my mother was very strict with food. We always had dessert from my mother, but not until you ate ALL of your dinner and then you only got a little bit (not a piece of each). My mother grew up in a family of 12 and very poor – food is a big stumbling block for her. But my grandparents on my father’s side were well off, so there was always plenty to eat! My grandma would sometimes slip you a piece of dessert against my mother’s wishes. Mother-in-laws…they’re tricky, but luckily cobbler is not.
I love a cobbler because if the buttery sweet crust. I love a good pie, and my mother was a master at making a good rolled out pie crust, but there is just something about the crust of a cobbler…
My favorite blackberry pie is made from berries we’ve picked ourselves. They’re not perfectly uniform, some being sweeter and others being more sour or tart. They sorta leave the taste buds a bit confused
Cobblers are one of my favorites. I’ve never tried the pie filling for a cobbler, thanks for the idea. Take care and God bless ❤️
A good cobbler with a scoop of vanilla ice cream is mighty fine!
Homemade cobbler is outstanding! I like it with most any fruit. My granny had cobblers a lot, it was simple then. The fruit was in the garden or in a tree or down by the creek and the dough was the pieces left around where the biscuits were cut or the rolled-out dough! There was always something sweet to eat at the end of the meal, if nothing else it was a broken open biscuit with fresh butter and jelly…makes me hungry just thinking about it!
When I was little, mommy would say to my baby sister Pearl and me “ Go get blackberries and I will make a cobbler!” We would always eat more than we collected, but somehow mommy ended up with enough. She’d roll out her dough in a 9 x 13 , put in her sugared berries and then tuck the dough in around the berries. It was never even, but watching he oven and seeing the berries juice bubble out of the dough was divine! Hot out of the oven with maybe a dab of vanilla ice cream meant a very good day to me as a child! To this day I love cobblers, but with mommy long gone, none measure up to hers and the memories are so strong, it almost turns my stomach thinking of her it hurts THAT much.
I love warm cobbler with a scoop of vanilla ice cream on top. Do you cut back on the sugar when you use canned pie filling instead of fresh fruit?
Mint2Bee-I don’t, but you certainly could 🙂
Oh! I’m so glad you asked that! I was wondering the same thing. I’ve always made cobbler using the same recipe as you posted, Tipper, for Granny’s peach cobbler. I just never even considered doing it with pie filling or canned fruit. Can’t say as to why. Guess I grew up spoiled with so much fresh or fresh frozen fruit. I foresee a blueberry cobbler in our near future.
I like to bake a blackberry, pineapple cobbler. With ice cream of course.
Goodness! I’ve never thought of a pineapple cobbler. The Haynies are going to be eating on that Sunday.
Thank you for the tip on using pie filling with a basic cobbler recipe! I love cobblers!
Donna. : )