Why are some fruit desserts called cobbler?

The term "cobbler" in relation to fruit desserts is generally believed to have its origins in the cooking practices of the early American colonists. One theory suggests that the name comes from the way the dessert is made, where a simple biscuit or cake batter is "cobbled" together and dropped in dollops over the fruit filling before being baked. This method creates an uneven crust that resembles a cobblestone path, hence the name "cobbler."

Another possible explanation is that the term "cobbler" may have been derived from the type of cookware that was historically used to make the dessert. In the early days of American cooking, cobblers were often prepared in a deep baking dish or casserole known as a "cobbler pot" or "cobbler pan." These dishes had a rounded, high rim and a flat bottom, making them ideal for preparing the layered dessert with its fruit base and biscuit or cake topping.

Over time, the term "cobbler" became more widely recognized and used to describe various fruit desserts with a similar preparation method and appearance, even when they were not necessarily made in a traditional cobbler pot.