Prepare for comfort with these 7 Alabama cobblers who cook

The smell of a homemade cobbler is one of the most delicious and comforting scents that grace our homes. So what is a cobbler and how is it different from a pie? We asked our friends at the Alabama Cooperative Extension System to clarify this for us.

“The defining difference between cobbler and pie really comes down to the crust, or lack thereof,” says Elaine Softley, ACES II Regional Extension Officer, Human Nutrition Diet and Health for Northwest Alabama. “A pie, whether sweet or savory, always has a bottom crust, whereas a cobbler does not. A cobbler is a baked fruit dessert with no bottom crust and the top crust is a kind of cookie dough instead of a traditional pastry or pie crust. While almost all fruit pies need some sort of pie pan, you can bake a cobbler in any type of baking dish, using almost any type of fruit.

While some cooks like to prepare their cobblers in an iron skillet, others use a broiler pan in the oven. Softley says either will work.

“I made cobblers in an iron skillet, in a glass pie dish, and an aluminum pie pan,” she says. “Everything turned out delicious and easy to prepare.”

The following recipes call for a variety of fruits and even an unusual filling – bacon.

carmine cherry

Vicky Byrd from Andalusia has been making her grandmother’s Cherry Cobbler for over 30 years. The use of pitted and hulled cherries mixed with lemon juice gives the cobbler an extra “zing” that sets it apart from other fruit desserts. She does it for family gatherings “and they all appreciate it,” she says. This recipe is just as tasty if you want to use peaches instead of cherries, she notes. And maybe even a scoop of vanilla ice cream on top, we might add.

Lemon juice adds zest to Vicky Byrd’s Cherry Cobbler recipe, which has been a family favorite for decades. (Brooke Echols/Alabama Living)


  • 6 to 8 cups cherries, pitted and hulled
  • 1½ tablespoons lemon juice
  • 2 teaspoons cornstarch
  • ¼ cup white sugar
  • 1½ teaspoons vanilla
  • ½ teaspoon of cinnamon
  • 1¼ cup yellow cake mix
  • ¼ cup brown sugar
  • ½ teaspoon of salt
  • 1 teaspoon baking powder
  • 6 tablespoons of butter


Seed and stem cherries. In a large mixing bowl, add the cherries, lemon juice, cornstarch, white sugar, vanilla and cinnamon. Mix lightly. Pour into a 2-quart baking dish. For filling, combine yellow cake mix, brown sugar, salt and baking powder. Stir to combine. Use a pastry knife to cut the butter into coarse crumbs. Add the filling to the cherry mixture. Place in the oven at 425 degrees for 25-35 minutes, until the filling is golden brown and the juices are bubbling.

Vicky Byrd

Easy Peach Cobbler


  • 1 can (29 ounces) sliced ​​peaches with syrup
  • 1 package Butter Pecan Cake Mix
  • ½ cup (1 stick) butter, melted


Heat the oven to 325 degrees. Spread the ingredients, in the order listed, in an ungreased 9 x 13-inch pan. Bake 55-60 minutes. Let stand at least 15 minutes before serving. Serve hot or cold with ice cream, if desired.

Nancy Sites Sizemore

Cobbler with red, white and blue berries


  • 1 stick (½ cup) salted butter
  • 1 cup self-rising flour
  • 1 cup whole milk
  • Pinch of salt
  • 1½ cups sugar, divided
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and halved
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Vanilla ice cream


In a large bowl, add ½ cup sugar and the lemon zest to the fruit. Stir gently to cover the fruit. Allow fruit to rest for 30 minutes before cooking. Preheat the oven to 350 degrees. While the oven preheats, melt the butter in a 9×13-inch casserole dish or a 15-inch cast iron skillet for a rustic look. Whisk together the flour, 1 cup sugar, milk, vanilla and pinch of salt. Pour the mixture over the melted butter. Do not stir. Pour the fruit and juice over the butter-dough mixture without stirring. Bake until cobbler crust is lightly browned and cobbler is set. It takes about 45 minutes to 1 hour. The cooking time may vary depending on the amount of juice produced by your fruit. Remove from oven. Serve hot with vanilla ice cream.

Kathy Phillips

Seedless Dewberry Cobbler


  • 1 liter blueberries, washed and hulled
  • 1½ cups sugar
  • 2 tablespoons self-rising flour
  • ½ stick of margarine
  • 1 small box puff layered cookies
  • 2 tablespoons sugar combined with ½ teaspoon cinnamon


Bring the blueberries and ¼ cup of water to a simmer. Remove from the heat and pass through a sieve, keeping all the juice possible. Discard the seeds. Mix 1½ cups sugar and 2 tablespoons flour together; add to juice. Boil over low heat until thickened. Remove from fire. Melt the margarine in a casserole. Separate the cookies, layer by layer. Roll each layer until very thin. Cut into small strips. Place a layer of cookie strips in the melted margarine. Pour a small amount of berries and juice over this first layer. Add cookie strips and berries with juice alternately, ending with cookie strips on top. Sprinkle with the cinnamon and sugar mixture. Bake at 350 degrees until cookies on top are golden brown. Serve plain or slightly warm with whipped topping or ice cream.

Diane Jenkins

A freshly baked strawberry cobbler is always a treat. (Getty Images)

Strawberry cobbler


  • 1 stick margarine, melted
  • 1 cup of sugar
  • 1 cup self-rising flour
  • 1 cup milk
  • 1 teaspoon vanilla flavor
  • 1 pint strawberries, sliced ​​and dusted with sugar


Preheat the oven to 350 degrees. Spray a casserole dish with cooking spray. Place the strawberries in the dish. Melt margarine in microwave; put aside. Mix sugar and flour together. Add the milk and mix well. Add melted margarine and vanilla flavoring; mix well. Pour the batter over the fruit in the prepared casserole dish. Bake at 350 degrees for 1 hour. Cook’s Note: This recipe was found in an AREA magazine in the late 1970s or early 1980s. It was my stepfather’s favorite.

Rebecca McCarter

Apple and Bacon Pie


  • 4-5 slices of bacon, reserving the bacon drippings
  • 1 stick of butter
  • 5 apples
  • 3 cups lemon-lime soda
  • 1 cup apple juice
  • 1 tablespoon of cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup of sugar
  • 2 Bisquick cups
  • 1 cup milk


Preheat the oven to 350 degrees and place the bacon in a cake or lasagna pan, bake for 30 minutes. Core, peel and slice the apples, placing them in a large bowl with the 3 cups of lemon-lime soda. This will prevent the apple slices from browning. In a large skillet, add butter, apple juice, cinnamon, sugar and nutmeg. Drain liquid from apple slices; add to skillet and bring to a boil. Boil over medium heat for 10 minutes. Remove the bacon from the pan, chop it and add it to the apples. Pour the apple and bacon mixture back into the pan and mix with the bacon fat. In a bowl, combine Bisquick and milk; pour over the apple-bacon mixture and bake for 30 minutes at 350 degrees.

Kirk Vantrease

The Buttered Home Crock-Pot Blueberry Cobbler is an easy and satisfying dessert that can be made with fresh or frozen blueberries. (The Buttered House)

Crock-Pot Crock-Pot Blueberry Cobbler


  • 1 cup self-rising flour
  • 2 cups fresh or frozen blueberries, thawed
  • 1 cup milk
  • ½ cup melted butter
  • 1 and ¼ cup sugar, divided


In a large bowl, combine self-rising flour and 1 cup sugar and milk. There will be lumps. Add the melted butter and mix well. Pour into a well-greased Crock-Pot Liner. Coat the berries with 2 tablespoons of sugar and let stand.

Sprinkle blueberries on top of the cobbler mix in the Crockpot liner. Spread them evenly so you don’t have to stir them. Sprinkle ¼ cup of sugar on top. Cover and cook in the slow cooker over low heat for 2 hours or until a toothpick comes out clean.

Brooke Burks, The Buttered House

This story originally appeared in Alabama Living magazine.