Texan chocolate cobbler DSC 4418

Texas chocolate cobbler

When reading a list of lunch menus from North Texas in the late 1950s, I came across a curious offering. After a meal of fried fish, black-eyed peas, and pickles at a Jacksboro school, chocolate cobbler was offered for dessert.

Cobblers in Texas are typically an inverted pie, in which pie filling, usually fruit, sits underneath a pie crust, though a biscuit-dough crust can be used, as well as a cake-like batter. The difference, however, between . . .


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