"peach cobbler" news and stories

Happy National Peach Cobbler Day!

As American as apple pie, peach cobblers actually pre-date pies in the American culinary landscape, stemming back to colonial times, when cooks lacking ovens could prepare the dessert in pots over open fires. In fact, one Washington Post writer argues that the cobbler in fact deserves the moniker attributed to American pie: "It cuts across socio-economic lines and is eaten in red and blue states alike. Its history is one of immigrant innovative spirit. How's that for American?"

For those unfamiliar with the technical difference between pie and cobbler, "In these types of pies, a filling made of fruit, meat or vegetable goes into a pot first; then a skin of dough is placed over the filling, followed by the pot's lid. As cobblers cook, the filling stews and creates its own sauce and gravy, while the pastry puffs up and dries," according to The Oxford Encyclopedia of Food and Drink in America, Volume 2. With the sweet base of peaches, a buttery cobbler crust topped with a bowl of vanilla ice cream, there isn't much more American -- or summery -- than a slice of this classic dessert.

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The mercury's dropping which means it's time to break out that trusty crock pot for set-it-and-forget-it cold weather cooking.

Move over pot roast -- did you ever think of making cobbler in a slow cooker? The ice cream on top might be worth the extra wintry chill down your spine. Try replacing the blueberries in this recipe with frozen or canned peaches.

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