National Peach Cobbler Day is observed annually on April 13. It recognizes a delicious dessert that originated during the 19th century.
Unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, the settlers instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. When the dish is fully cooked, the surface has the appearance of a cobbled street. The name may also derive from the fact that the ingredients are “cobbled” together. Some cobbler recipes resemble a thick crusted, deep-dish pie with both top and bottom crust.
In 2007, the world’s largest peach cobbler was made at the Georgia Peach Festival. It consisted of:
- 90 lbs of butter
- 150 lbs of sugar
- 150 lbs of flour
- 32 gallons of milk
- 75 gallons of peaches
http://www.peachcounty.net/worlds-largest-peach-cobbler.cfm
HOW TO OBSERVE
Enjoy the following tried and true peach cobbler recipes.
Old Fashioned Peach Cobbler
Easy Peach Cobbler
Southern Peach Cobbler
Fresh Southern Peach Cobbler
From Foodimentary:
Interesting Food Facts about Peach Cobbler
- Peach Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and peach filling.
- Peach Cobbler day was created by the Georgia Peach Council in the 1950’s to sell canned peaches.
- The rough look of the pie gives the dish its name. It looks “cobbled” together.
- There are 419 calories in 1 cup of Peach Cobbler.
- Peach cobbler was invented by early American settlers.
Fun Fact:
The “World’s Largest Peach Cobbler” can be seen and tasted at the annual Georgia Peach Festival. This huge dish is 11 by five feet (about three by two meters) and eight inches (about 20 centimeters) deep.
The recipe requires 75 gallons (285 liters) of local peaches, 90 pounds of real butter, 32 gallons (about 122 liters) of whole milk, 150 pounds of wheat flour, and 150 pounds of sugar.
Some versions of Peach Cobbler are enclosed in the crust, while others have a drop-biscuit or crumb topping.
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