Many southern states can serve peach cobbler (something like a peach pie), but Texas peach cobbler contains Texas peaches. “Cobbler” was known in the United States from at least the early 19th century, and “peach cobbler” was known soon after that. “Texas peach cobbler” has been famous since about 1900.
Wikipedia: Cobbler (food)
Cobbler is a traditional dish in both the United States and the United Kingdom, although the meaning of the term is quite different in each country. In the United States, it is usually a dessert consisting of a fruit filling poured into a large baking dish over a batter that rises through when baking. The batter forms as a dumpling within the cobbler as well as a crust for the top. In the United Kingdom it is usually a savoury meat dish, typically a lamb casserole, which is covered with a savoury scone-like topping—each scone (or biscuit) forming a separable cobbler. Fruit-based versions are also increasingly popular in the United Kingdom—although they still retain the separate cobbler (or biscuit) topping of the meat version—and savoury or meat versions are not unknown in the United States.
American Cobblers are usually filled with fresh fruit, such as apples, peaches, blackberries, or cherries. British cobblers are filled with a meat and vegetables and served as a main course. The British version is more like a casserole covered with individual cobblers (or scones); the classic British filling is lamb.
In the United States varieties of cobbler include the Betty, the Grunt, the Slump, the Buckle, and the Sonker. The Crisp or Crumble differ from the cobbler in that the cobbler’s top layer is more biscuit-like. Grunts and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooker 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. A Buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter. The Sonker is unique to North Carolina: it is a deep-dish version of the American cobbler.
(Oxford English Dictionary)
A sort of pie, baked in a pot lined with dough of great thickness, upon which the fruit is placed; according to the fruit, it is an apple or a peach cobbler’ U.S. ‘Western’. (Bartlett.)
1859 in BARTLETT Dict. Amer. 90
1880 ‘MARK TWAIN’ Tramp Abroad xlix. 575, I have..made out a little bill of fare..as follows:..Peach cobbler, Southern style.
peach cobbler U.S., a cobbler (COBBLER n. 4) made with peaches.
1859 J. R. BARTLETT Dict. Americanisms (ed. 2) 90 Cobbler... According to the fruit, it is an apple or a *peach cobbler.
1878 Scribner’s Monthly Apr. 776/2 One must then feed one’s friends on fried chickens and..‘peach cobbler’ a monstrous dish of pastry inclosing whole peaches, pits and all.
Texas Hill Country Peaches and Fruit
Whether you call them Fredericksburg Peaches, Stonewall Peaches or Texas Hill Country Peaches they are all delicious! Hill Country Fruit Council members are conveniently located in the heart of Central Texas. Whether you are looking for a pick your own orchard or pre-picked and ready at the stand one of our grower/members can accommodate you! Come on by and we know you will agree that there is nothing as tasty as a Texas Peach.
The Best of Southwest Cooking
by Jan Nix
Texas Peach Cobbler
6 cups sliced peaches (fresh, frozen or canned)
3/4 cup plus 1 tablespoon sugar
2-1/2 tablespoons cornstarch
1/2 teaspoon each ground cinnamon and ground ginger
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1 tablespoon butter or margarine, quartered
3/4 cup whipping cream
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
2-1/2 tablespoons butter or margarine, chilled
2-1/2 tablespoons vegetable shortening
1/4 cup finely chopped pecans
1/3 cup milk plus extra for brushing (...)
Texas Peach Cobbler
1/2 cup margarine
3/4 cups all purpose flour
pinch of salt
2 cups sliced peaches
2 cups sugar ( divided )
2 tsp. baking powder
3/4 cup milk
Melt butter in a 2 quart baking dish. Combine 1 cup sugar, flour, baking powder, and salt. Add milk, and stir until mixed. Pour batter over butter in baking dish, but do not stir. Combine peaches, and
remaining sugar, and spoon over batter, but do not stir. Bake at 350 degrees for 1 hour.
30 December 1846, Milwaukee (WI) Sentinel and Gazette, pg. 3, col. 5:
DESSERT: Mince Pies, Apple Pies, Pumpkin Pies, Cranberry Tarts, Plumb Pudding, Apple Cobbler,...
4 December 1849, Wisconsin Argus, (Madison, WI), “Life in the Pine Woods of Mississippi,” pg. 1, col. 6:
Having carefully housed and fed my horse, I soon set down to a substantial supper of fried chickens and stewed venison, corn cake, peach cobbler, milk, butter and honey, served with a welcome and abundance peculiar to the pine woods.
22 October 1874, Galveston (TX) Daily News, pg. 1, col. 3:
Mrs. J. H. Callowny took four premiums for roast goose, hard soap, peach cobbler, tomato pickle;...
30 April 1908, Ada (OK) Evening News, pg. 16, col. 2:
THE REAL PEACH COBBLER>
One of the Most Palatable of All
Forms of Dessert.
Every cook can make peach cobbler, but it is down south that this palatable dessert approaches perfection. Here is a recipe which is guaranteed to produce a delicious result: Select the richest and ripest fruit, usually some variety of the yellow peach, because of its superior richness. (...)
15 May 1910, Galveston (TX) Daily News, pg. 28, col. 5:
Forth Worth Star-Telegram: Peach cobbler will top the East Texas menu all season, not to mention a tolerably fair portion left over for the clamoring customer east of the Mississippi. Peach cobbler is a joyous factor in fat living, as it obtains in Grand Old Texas, where the thrifty homeseeker is always welcome.
And on top of the peach cobbler, a bowl of peaches and cream fits like a skullcap; and when superimposed upon peaches and cream a snifter of peach-and-honey is said to make a common man feel like a standpipe full of purple joy. Come to Texas.
Western Barbecue Cookbook
by Bill Magee
Texas Peach Cobbler
Texas (Lone Star State Dictionary) • (1) Comments • Friday, February 09, 2007 • Permalink
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