Food

NATIONAL PEACH COBBLER DAY - April 13

NATIONAL PEACH COBBLER DAY – April 13

NATIONAL PEACH COBBLER DAY

National Peach Cobbler Day on April 13th each year 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

HOW TO OBSERVE #NationalPeachCobblerDay

NATIONAL PEACH COBBLER DAY HISTORY

National Day Calendar continues to research the origins of this delicious dessert holiday. 

Cobbler FAQ

Q. What is the difference between a cobbler and a crisp?
A. Both desserts bring out the flavor of sweet, delicious fruit. They also fill the home with an amazing aroma. However, the textures of each one differ from the other. Cobbler is topped with a cake-like batter with baking soda to help it rise. A risp recipes typically call for oats in the topping to create a coarser texture.

Q. What kinds of ice cream go well with peach cobbler?
A. Vanilla ice cream is always a winner as a topping for cobblers, pies, and other baked goods. Other delicious choices would be peach and cinnamon ice creams.

Q. Do my peaches need to be fresh to make cobbler?
A. No. Frozen, canned or fresh peaches make delicious cobblers. So, enjoy them any time of year, but especially on National Peach Cobbler Day!