Cobbler is a traditional quaint and simple dessert that has been cooked and enjoyed by American households for hundreds of years. Cobbler can be prepared with nearly any type of fruit such as peaches and pears. I especially like peach cobbler with Cool whip in the summer season and in the winter, I like blueberry cobbler with a scoop vanilla ice cream. This particular cobbler can be assembled quickly with the use of frozen pie dough. Tart apricots are ideal for baking pies and cobblers because the apricots retain their firmness and taste after being baked.

Cobbler Recipe:

8 cups of peeled and sliced tart apricots (around 3 lb)
1/3 cup of apricot cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, finely chopped
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 tsp . of tap water
1 large egg white, lightly beaten
1 tbsp . of granulated sugar

To Prepare Cobbler:

Pre-heat the oven to 350. Next, put the apricot slices in a lightly greased 11×7 glass baking dish or even a deep pie pan. Drizzle the apricot cider over the apricot slices. And next, in a medium mixing bowl blend all of the dry ingredients and stir together. Cut in the butter pieces and combine into the dry ingredients with either a pastry blender or two knives until the mix resembles coarse meal. Evenly sprinkle the flour mixture on top of the apricots in the pan.
On a lightly floured surface, roll out the pie dough into a large rectangle big enough to cover over the top of the pie pan.

Gently place the pie dough on top of the apricot slices and crimp the edges together to form an air tight seal. Cut three 1/2 inch slits in the pie dough in order to let steam to escape.

In a little bowl, mix together the tap water and egg white and then brush on top of the dough. This will provide the dough with a pretty golden brown color. And then, sprinkle the sugar on to the egg white and water mixture.

Put the apricot cobbler in the pre-heated oven and bake for forty minutes or until apricot juices are bubbling. Allow to cool down for 15 mins within the pie plate before slicing.

“Arcadiana” also known as Cajun area spreads over a vast area from the swamps in the bayous all the way up to the outskirts of New Orleans. Southerners say the most interesting and pungent Cajun cuisine comes from the quaint towns in south Louisiana.

As you go down the alligator infested wet lands of the Atchafalaya Basin and its bayous which is the land of crawfish, the food turns milder but no less delicious. Although Cajun dishes taste delicious it doesn’t always look tasty. It’s basically hearty old-style peasant cuisine. A good deal of it is one pot foos such as stew type meals. The fancy food that is in restaurants that is listed as Cajun goes against the grain of Cajun food traditionalists.

In cooking circles, in general terms Creole cuisine is “City” cooking based on French Traditions but influenced by the Spanish, African and also the other ethnic regions that make up Creole nationalities. Cajun cuisine is thought to be “Peasant” food of the Arcadians traditionally and later turning into Cajun. Cajun food developed as the Cajuns learned to live in the swamps of Southern Louisiana. By circumstance, creole cuisine is more delicate and subtler while Cajun food is more spicy and pungent.

One of the critical factors that makes the two types of food different is the fact that both groups took different paths once they arrived here in the new world. Cajuns isolated themselves in swamp lands and kept as such while Creoles were integrated into city life.

The french quarter in New Orleans eventually became the Creole Sector. What happened is many other Americans began to live in and construct their homes and businesses and Canal Street which was the main dividing line was the thoroughfare for the Creole French Quarters and the rest of the City and its citizens. Therefore Creole food became cosmopolitan and blended with the many cultures that settled in New Orleans. This lent a kind of sophistication to Creole cuisine that the Cajun cuisine did not have.