tomato cobbler, which may include onion and a biscuit topping that may include cheese or cornmeal, is one savory variant that also resembles Southern tomato pie. Old California orchard cuisine features peach, pear, apricot, and, most prized by many, tartarian cherry cobblers. The Texas Legislature designated peach cobbler as the official cobbler of Texas in 2013. Betty The American variant known as the Betty or brown Betty dates from at least the early 19th century. In 1864, in the Yale Literary Magazine, it appeared with "brown" in lower case, thus making "Betty" the proper name. In 1890, however, a recipe was published in Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means with the word "Brown" capitalized, rendering "Brown Betty" the proper name. Brown Betties are made with breadcrumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers. They are baked covered and have a consistency like bread pudding. In the midwestern United States, apple Betty is often a synonym for apple crisp. UK and Commonwealth In the UK and Commonwealth of Nations, the scone-topped cobbler predominates, and is found in both sweet and savory versions. Common sweet fillings include apple, blackberry, and peach. Savory versions, such as beef, lamb, or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savory topping. Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they are filling, yet require less butter than a traditional pastry, and can be made with margarine. See also Apple crisp Pudding References External links American desserts British desserts Desserts Fruit pies Cuisine of the Southern United States Thanksgiving food Christmas food Baked goods