page_title: Cobbler (food)
section_title: North America
hierarchical_section_title: Cobbler (food) / Varieties / North America
caption_attribution_description: Another Peach Cobbler made by Patrick from his grandmother's recipe. We had dinner at Dyron's Lowcountry specifically to finish with the cobbler. We always enjoy Dyron's.
context_page_description: Cobbler is a dish consisting of a fruit or savory filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble.
context_section_description: Grunts, pandowdy, and slumps are Canadian Maritimes and New England varieties of cobbler, typically cooked on the stovetop, or in an iron skillet or pan, with the dough on top in the shape of dumplings. They reportedly take their name from the grunting sound they make while cooking. Another name for the types of biscuits or dumplings used is dough-boys. Dough-boys are used in stews and cobblers alike.
  In the United States, additional varieties of cobbler include the apple pan dowdy (an apple cobbler whose crust has been broken and perhaps stirred back into the filling), the Betty, the buckle (made with yellow batter (like cake batter), with the filling mixed in with the batter), the dump (or dump cake), the grump, the slump, and the sonker.  The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler.
  Cobblers most commonly come in single fruit varieties and are named as such, e.g. blackberry, blueberry, and peach cobbler. The tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream. Savory cobblers are less common in the region; for example, tomato cobbler, which may include onion and a biscuit topping that may include cheese or cornmeal, is one savory variant that also resembles Southern tomato pie.  Old California orchard cuisine features peach, pear, apricot, and, most prized by many, tartarian cherry cobblers.
caption: Peach cobbler with ice cream
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