When I was younger I never liked cobblers much. If I had to guess I think they were prepared incorrectly… Fast forward 20 years and I could literally eat cobbler every day of my life.
The sweet dough or the crisp oatmeal topping, what’s not to love? The most amazing part about making cobblers is all of the different fruit you can use to make one. You can use pears or apples during the winter months and then fresh berries throughout the summer. Regardless of when you make this, it’s almost always guaranteed to be delicious with these foolproof recipes.
I’ve been working in kitchens for a long time, so I’ve seen the same thing cooked a million different ways, so naturally I’ve taken bits and pieces from each thing that I’ve learned to create my own.
I worked with a gentleman down south who taught me how to make the simplest cobbler of all time. He said this recipe has been in his family roots down in Mississippi for like 100 years, so you know it’s good. It’s literally equal parts self-rising flour, milk and sugar. That’s it, no gimmicks.
You whisk that together, toss it in a bowl and then add your fruit over top and bake it. It could seriously not be any easier and the delicious sweet doughy bread will be like heaven to you. I decided to do this style recipe for the United States shaped cast iron skillet from American Skillet Co. I added in peaches and blueberries to make this sort of an all-American themed cobbler!
The other way I make cobblers is by tossing some fruit in a bit of lemon juice and sugar and adding it to the bottom of the bowl and topping it off with a delicious streusel. It’s kind of like a cobbler and a crisp wrapped up in one, and it’s always ridiculously tasty.
The topping I almost always use is a combination of flour, brown sugar, butter and oatmeal. From there I like to see what kind of fruit I’m using and then see if there is some sort of nut that would go great in there as well. For this apple cobbler crisp recipe I thought it would be great to use some pecans in the streusel. Since my other skillet is in the shape of Illinois, where I live, I figured apples would be great since golden apples are grown here.
Once you top off the apples with the streusel you simply bake it!
I always like to top off cobbler with a bit of ice cream and caramel, but if you don’t have any don’t worry because they’re absolutely delicious when eaten by themselves. Happy baking and Happy Birthday America.
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