Double crust peach cobbler won the battle for inclusion in my Arkansas Originals series. While searching, I posted questions asking for advice and direction about Arkansas culinary tradition. I considered fried pies, when ultimately cobblers became the obvious choice. Everyone makes cobbler at home, but fried pies by and large are restaurant specialties.

Cobbler and the Double Crust

Southern cobblers became the sweet versions we recognize in the late 1800’s, but topped with biscuits and baked in dutch ovens over open fires. They’re traditionally made with apples, peaches and black or blueberries. The double crust cobbler is a more recent evolution. It’s non-traditional, but in my opinion represents what Neil Armstrong calls “a giant leap for mankind”.

Peach cobbler was mentioned over and over in my informal polls and peaches were the first European fruit cultivated here. One of the respondents in my informal polls was my friend Karen Joiner. She wrote that I needed to make her recipe, a double crust skillet version of which she is particularly proud.

She wasn’t lying or even exaggerating. This is the best peach cobbler I have ever eaten because it has the perfect ratio of crust to filling. It is delicious with or without a generous dollop of vanilla ice cream and is an Arkansas Original!

April 13 is National Peach Cobbler Day and I expect you will mark it on your calendar for celebration!