cobbler vs. pie?

13 years ago

I would like some info on cobblers vs. pie. My idea of a cobbler is that it is like a pie but with a lot more juice/sauce and with a wonderful crust. I know that most recipes that I see for cobblers are the kind that you put the fruit mixture and then add the crisp mixture type crust on top or drop into the fruit.....but here in Missouri when you go down to Southern Missouri when you ask for cobbler you get a bowl with a traditional crust and a juicy fruit filling. My MIL made an apple cobbler and berry cobblers.....that she made in a 9 x 13 in. pan with that wonderful pie crust and the fillings were not that thick pie filling but a juicy syrupy fruit. The reason I'm asking is that I make them myself buy I have never gotten the syrup ration down right. It is either too watery or is that thick pie like sticky stuff. Anyone able to help me? Everytime I make them it is strictly guess work...sometimes it comes out good and sometimes it comes out to juicy!

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Comments (5)

teresa_nc7
13 years ago
If the syrup (using canned fruit) or the fresh fruit is too watery, try adding some cornstarch to the sugar used to sweeten the fruit. A tablespoon or two should be enough depending on how large a cobbler you are making. Mix the cornstarch and sugar together very well to get rid of any lumps, then sprinkle it over the fruit and juice. You can also use instant tapioca in the same manner.

I think there may be directions for using cornstarch to thicken fruit pies on the box. At least there used to be. Or....do a google search to find the information.

Teresa
grainlady_ks
13 years ago
Cobbler has several topping options: pastry, batter, biscuit dough....and that might be a regional thing. Check King Arthur recipes, they use Clear Jel (Ultra Gel would be another option) for thickening.

-Grainlady

Here is a link that might be useful: King Arthur Flour - Cobbler recipes
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sleevendog (5a NY 6aNYC NL CA)
13 years ago
It is acceptable that a top-crust cobbler can be a bit soupy. Probably why the dish exists. It is easy with fresh seasonal fruit and the top is always crisp. I've never used canned fruit because of all the gooey sugars.
My dad likes the warm fruit over ice cream but could care less about the crust. Others want crust so it is a crowd pleaser and so good for breakfast the next day.
(already prepping for a family reunion next month, oh my)

Seems like you need a good tried and true that you trust. If you like your MIL you should ask for her recipe...my MIL is thrilled when i call her for help. I've tried different recipes based on the seasonal fruit at hand. My t&t is a rustic crostata, classic bottom pie crust baked in a glass pie plate where the crust is so thin it folds over the top slightly. If too thin it is still spoonable, but often can be served in slices, has a nice bit of crispy crust, as it is not a mile-high traditional pie. -never liked big pie.
(and i make it because that is what i like).
The link is just an example but they are rustic and small...fine for 4 adults. For a large family a cobbler is what i will need for my family visit. I use a little tapioca as a thickener...no floury taste.

Here is a link that might be useful: crostata
casi
Original Author
13 years ago
Thanks you your input. Would still like to find a T&T recipe. I made a blackberry cobbler yesterday....just guess work, which I always make notes....added 1/3 to 1/2 cup of flour and it turned out pretty good....lots of juice with the first cut but not too wet afterwards.
Jasdip
13 years ago
There is a thread just a few posts down, on this very topic. Tried and true recipes there.

Here is a link that might be useful: Peach Cobbler

cobbler vs. pie?

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teresa_nc7

grainlady_ks

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sleevendog (5a NY 6aNYC NL CA)

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cobbler vs. pie?

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teresa_nc7

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sleevendog (5a NY 6aNYC NL CA)

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Jasdip

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casi
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