DEW wrote:

> My experience is that people use the term cobbler very loosely. The
> members of this group seem to know what they are talking about. Formally
> a cobbler is fruit covered by biscuit dough. I do not care for it much.
> Crisps and deep dish pies appeal to me more. The clafouti has the fruit
> embedded in a matrix of pudding made of eggs, milk flour, sugar, vanilla,
> and other complementary flavorings. If you listen to many people talking
> about "cobblers", you will find that they are describing pies or even
> crisps. It drives me nuts.

In the "Cobbled Together" episode of "Good Eats," Alton Brown describes the
differences between cobbler, pandowdy, buckle, betty, crisp, slump, and
grunt (and probably one or two others I've forgotten).

Bob