May 17th has been deemed National Cherry Cobbler Day. I would think it would be with the cherry harvest, but frozen cherries work just fine.
A cultivated cherry, as well as the apricot, is recorded as having been brought to Rome by Lucius Licinius Lucullus from northeastern Anatolia, also known as the Pontus region, historic Armenia, in 72 BC.
All cooking hitory sites agree that cobbler is an Americanized dessert.
Bird’s Nest Pudding – A pudding containing apples whose cores have been replaced by sugar. The apples are nestled in a bowl created by the crust. Also called Crow’s Nest Pudding.
Buckle or Crumble – Is a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.
Cobbler – a deep-dish fruit pie with a rich biscuit crust, usually only on top. While the word origin dates around 1250-1300: Middle English Cobelere, or to cobel is also known as a shoemaker, it is believed the patching of biscuit dough on top of the early dish was hence given the name cobbler.
Crisp – Sliced fruit, frequently apple or cherries, is topped with a loose mixture of butter, flour, brown sugar and occasionally oats. The top turns a golden brown and presents a lovely contrast. Because this “crust” is fairly sweet, crisps work best with fruit that is slightly tart. If you’re using apples, add a tiny amount of water to the fruit before adding the crisp topping, for moister fruit that cooks more quickly. Some people see the crisp as a completely different dessert than a cobbler, especially since the crust is so much lighter than biscuit or scone dough.
Galettes – is a general term used in the French cuisine to designate various types of flat, round or freeform crusty cakes, garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. The Galettes dates to the earliest forms of pies which through time has influence pancakes, crepes and even cobblers. In many regions, Galettes replaced bread as basic food and one notable type is the Galette Des Rois or King’s Cake eaten on the day of Epiphany. The king cake of the New Orleans tradition varies, but came to the southern United States with the early French and Spanish Colonist known as Carnival.
Grunts or Slump – Early attempts to adapt the English steamed pudding to the primitive cooking equipment available to the Colonists in New England resulted in the grunt and theslump, a simple dumpling-like pudding (basically a cobbler) using local fruit. Usually cooked on top of the stove. In Massachusetts, they were known as a grunt (thought to be a description of the sound the berries make as they stew). In the regions of Vermont, Maine, and Rhode Island, the dessert was referred to as a slump.
Preheat oven to 325 degrees F
Grease a 9×13-inch baking dish.
In large saucepan; add about half of cornstarch and sugar. Pour in the water slowly, whisking and adding rest of cornstarch slowly until smooth. At the last minute I decided to add juice from one lemon.
Add cherries and lightly mash, bringing to a boil over high heat, stirring constantly until the berries have thickened, about 5 minutes.
Pour cherry mixture into the prepared baking dish.
In a bowl, whisk the flour, baking powder, salt.
In another bowl cream butter, sugar add cinnamon and eggs
Stir in the milk
Stir until a soft dough forms,
Bake until golden brown, 35 to 45 minutes. Serve warm or chilled alone or with whipped cream or ice cream. Enjoy!
- Calories 458
- Calories from Fat 148
- Total Fat 16.4g
- Saturated Fat 10.0g
- Cholesterol 72mg
- Sodium 298mg
- Potassium 43mg
- Carbohydrates 73.4g
- Dietary Fiber 3.1g
- Sugars 51.0g
- Protein 5.5g
- Vitamin A 12%
- Vitamin C 11%
- Calcium 8%
- Iron 10%