You do such a great job with these videos. They are fun to watch and very effective at teaching. I’m 60. I’ve noticed the younger generations have missed out on learning these basic skills through osmosis at home. You are so popular I think it’s great because they will stay focused and learn something from you.
I want to be Erin’s next door neighbor so I can have her share what she can’t consume from all these bakes. I’ll mow her lawn to pay her back! Her explanations, down-to-earthiness & creativity are just the best.
Lmao, I was a week early. Tried to make cherry cobbler for the first time and accidentally made clafoutis. Now that I have Erin, I can commence with proper direction. Thank you!!! You're my hero!
I just saw that you are doing a Nailed it Show. Those people are so lucky to get to meet you. I love that show I cannot wait to see you in it and all the valuable information you will give. It is a show that I would do well on lol. I love watching your videos they are so helpful. I bought a cook book a few years ago and didn't even realize it was from you at first. I love the book. Thank you
In the South, where cobbler may have originated, we use either pastry dough or more of a cake-like topping. I think an episode with the different, regional approaches to cobbler would be interesting. Refer to Emma Wartzman’s, What’s the Difference Between a Cobbler, a Crisp, and a Crumble?, in Bon Appétit. She mentions how “In 1881, Abby Fisher, an escaped slave...published some of her recipes in What Mrs. Fisher Knows About Old Southern Cooking. In the cookbook, her peach cobbler uses pastry dough both underneath and on top. In many parts of the South, pastry dough is still used in cobblers, sometimes in that pie-like form, sometimes with the dough just on top.” This is the cobbler I grew up with as an African American, and many of us continue to prepare our cobblers this way; OR we use a mixture similar to cake. And we love our cobblers!
Have always loved your recipes Erin! You taught me, and encouraged me to make my own pastry dough, and so many other things.🤗 I always recommend your channel to everyone I know, so they can have confidence in baking as well. I love when you cooked with you dad, that was fun to watch! Congratulations on your new house btw! Thank you for your videos, I truly appreciate them! 😊🥰
I love watching this series, and so do my kids. We love you so much I bought BOTH the Book on Pie and Savoury Baking so we can work on these recipes together. You are amazing. Your food is amazing. Thank you, thank you thank you.
Thank you for this! You've reminded me of this amazing peach blackberry cobbler we used to get at a now-closed local restaurant... I'm going to attempt it this week.
You are such an amazing teacher. Thank you for your clear, precise and detailed instructions. Wonderful that you always give metric measurements for your recipes. Bravo ! Thank you from the U.K.
I love love love that Emile Henry fluted pie plate- I was always upset cuz I though my dough shrunk w that. pan but Erins look "recessed" too!. Just discovered her and on a pie quest and am finally getting the crust- using half lard or crisco and half butter and my crutch :) currently is vodka- but its working and not oozing fat in the oven, not crunchy like concrete, not shrinking, its flay and tender- so Im thrilled- will eventually try her all butter crust and get her pie book which looks like THE BEST one. Congrats Erin♥
Made a cobbler pie yesterday, using a mix of peaches and nectarines from a local fruit stand, with turmeric and ginger as the primary spices. 10/10 would recommend
Thanks for sharing all your cobbler knowledge! I love how you demonstrate the versatility of different baking components (biscuit dough in this case). Your work is inspiring and fun!
You have such an amazing personality Erin! You inspire and make me believe I can replicate these delicious treats too! I’m going to try and I have you to thank! Congratulations on the new house! Keep the videos coming, we love you! Thank you! ❤
OMGOODNESS girl! Are you in KCMO? My 10 yo grandson said I should look you up & showed me one of your videos on pie crusts. He's my pie baking buddy. I have been a fan ever since! Traveling to KCMO soon and If you are in KC I want to meet you /buy something from you /shop at your shop (if you have one). I am a HUGE fan and you are a fabulous baker as far as I can see... Now I want to taste your food! LOL
I am so excited to see this!! ooweeee! I never thought about a savory cobbler, but now my mind is working. But Erin, can you freeze the raw cobbler mixture? In case you make some, and decide to not put it all on the cobbler. Thank you!
Hi @lisag.6599! Erin says that she typically doesn't recommend freezing raw items containing cornstarch, as it is considered an ingredient that doesn't freeze well. It isn't "unsafe" though! Freezing a baked cobbler can be slightly better, but freezing can cause fruit to break down further when it thaws, which is something to consider. Cobbler is fairly forgiving, so it's definitely possible! Personally, she said, "I would recommend just using frozen fruit and using that to make a cobbler, rather than freezing one before or after baking!"
Oooh I just bought the fancy Emile Henry pie 🥧 ceramic! Is it better to macerate the berries fruit in the fridge before baking? I think it tastes better “saucy” and I do this for my apples too
For many years I cooked for a family of 7 but now that I'm by myself I struggle with overcooking. Could you possibly do a video of small batch baking? I hate wasting food but find it difficult to cook for one.
Hi @emkn1479! Erin doesn't personally use tapioca all time. It's a personal preference choice in her opinion. She feels cornstarch is more forgiving when it comes to juicy desserts.
Hi @jenihansen7201! Erin's advice is to use the info in the video to make the substitution to apples! That's why she provides the basic recipes so people can have fun!
I FINALLY bought your "The Book on Pie" book! Im reading it like a novel! lol Wonderful knowledgeable information in there, as you are in all your videos too! 🫶🫶 🫶 🫶
Found you by chance and love the relaxed and fun way you teach. Can I ask which Kitchen aid you have or recommend please? I’m looking to buy one and overwhelmed with the choice 🧁
I love her. She needs her own show.
You do such a great job with these videos. They are fun to watch and very effective at teaching. I’m 60. I’ve noticed the younger generations have missed out on learning these basic skills through osmosis at home. You are so popular I think it’s great because they will stay focused and learn something from you.
That cobbler pie speaks to me on a deep level.
I want to be Erin’s next door neighbor so I can have her share what she can’t consume from all these bakes. I’ll mow her lawn to pay her back! Her explanations, down-to-earthiness & creativity are just the best.
Lmao, I was a week early. Tried to make cherry cobbler for the first time and accidentally made clafoutis. Now that I have Erin, I can commence with proper direction. Thank you!!! You're my hero!
I just saw that you are doing a Nailed it Show. Those people are so lucky to get to meet you.
I love that show I cannot wait to see you in it and all the valuable information you will give. It is a show that I would do well on lol. I love watching your videos they are so helpful. I bought a cook book a few years ago and didn't even realize it was from you at first. I love the book. Thank you
Just found you. WOW. What a super teacher. I LEARNED SO MUCH. And I like the CHOICES you give. Thank you for sharing
LOVE cobblers. And she uses a pastry cutter. 100 points !! Thanks for the vid.
Savory cobbler, so unique, and all those great summer veggies. Definitely will try it.
In the South, where cobbler may have originated, we use either pastry dough or more of a cake-like topping. I think an episode with the different, regional approaches to cobbler would be interesting. Refer to Emma Wartzman’s, What’s the Difference Between a Cobbler, a Crisp, and a Crumble?, in Bon Appétit. She mentions how “In 1881, Abby Fisher, an escaped slave...published some of her recipes in What Mrs. Fisher Knows About Old Southern Cooking. In the cookbook, her peach cobbler uses pastry dough both underneath and on top. In many parts of the South, pastry dough is still used in cobblers, sometimes in that pie-like form, sometimes with the dough just on top.” This is the cobbler I grew up with as an African American, and many of us continue to prepare our cobblers this way; OR we use a mixture similar to cake. And we love our cobblers!
I am so happy for Kansas City - that they have you back. You are such a lovable person.
Have always loved your recipes Erin! You taught me, and encouraged me to make my own pastry dough, and so many other things.🤗 I always recommend your channel to everyone I know, so they can have confidence in baking as well. I love when you cooked with you dad, that was fun to watch!
Congratulations on your new house btw!
Thank you for your videos, I truly appreciate them! 😊🥰
Love your videos! You make it so easy to understand, and simple, to make . Thankyou!
So very happy to have you back, Erin!! My world feels complete again☺
I love watching this series, and so do my kids. We love you so much I bought BOTH the Book on Pie and Savoury Baking so we can work on these recipes together. You are amazing. Your food is amazing. Thank you, thank you thank you.
You inspired me to make a cobbler last night! I really appreciate how you give us ways to change the recipe. Thanks!
Thank you for this! You've reminded me of this amazing peach blackberry cobbler we used to get at a now-closed local restaurant... I'm going to attempt it this week.
You are such an amazing teacher. Thank you for your clear, precise and detailed instructions. Wonderful that you always give metric measurements for your recipes. Bravo ! Thank you from the U.K.
I love love love that Emile Henry fluted pie plate- I was always upset cuz I though my dough shrunk w that. pan but Erins look "recessed" too!. Just discovered her and on a pie quest and am finally getting the crust- using half lard or crisco and half butter and my crutch :) currently is vodka- but its working and not oozing fat in the oven, not crunchy like concrete, not shrinking, its flay and tender- so Im thrilled- will eventually try her all butter crust and get her pie book which looks like THE BEST one. Congrats Erin♥
😊I am so happy for some new to me videos from my fave baker!!!
Love these! Never thought of savory cobbler.
Your enthusiasm is infectious as always ❤
OMG I want to cook with you😊 I have totally been inspired to bake more. Thank you so much 👍🙏
Beautiful Erin! You’re amazing!! Happy Baking! 💖
Made a cobbler pie yesterday, using a mix of peaches and nectarines from a local fruit stand, with turmeric and ginger as the primary spices. 10/10 would recommend
tumeric and ginger. interesting.
Oh dear lord, that berry cobbler pie looks amazing 🍒🫐🍓🥧❤
Love a cobbler!!! Love Erin!!!!!
Thanks for sharing all your cobbler knowledge! I love how you demonstrate the versatility of different baking components (biscuit dough in this case). Your work is inspiring and fun!
I agree a warm cobbler with ice cream is the best. I also love the crust. Yum
Marvelous options and beautifully presented. And very engaging. I want to do all of these recipes. 🎉🙏👏
Outstanding, as usual. Thank you, Erin!
So beautiful. I can smell your kitchen from here. Yum. I want vanilla ice cream for the berry cobbler and whipped cream for the nectarines.
You are perfect thank you very much for all these info Lucy from Greece
That savoury one looks especially good omg
Yummy. Thank you. I’m going to try ALL of them.😊
Must make cobbler!!
Yum 😋 THANK YOU
I love cobblers
Good morning from Australia that looks amazing 🤩
She's fabulous 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
You’re my favorite cook. What happens to all the food you bake? Does the crew just hoover it up?
i love that erin teaches techniques, instead of just showcasing recipes
You have such an amazing personality Erin! You inspire and make me believe I can replicate these delicious treats too! I’m going to try and I have you to thank! Congratulations on the new house! Keep the videos coming, we love you! Thank you! ❤
You are awesome i love ur show
OMGOODNESS girl! Are you in KCMO? My 10 yo grandson said I should look you up & showed me one of your videos on pie crusts. He's my pie baking buddy. I have been a fan ever since! Traveling to KCMO soon and If you are in KC I want to meet you /buy something from you /shop at your shop (if you have one). I am a HUGE fan and you are a fabulous baker as far as I can see... Now I want to taste your food! LOL
That looks seriously amazing! Thank you for the video!
Cobbler! Yes! I just took a peach cobbler out of the oven. 🍑
ooo time for me to try to make one!!
Baking has Never been in my line up!!
Yummy! Great job!
I NEED to make one😊
You make me so hungry
What are those large ceramic mixing bowls with the pour spout? I need them!
I just made a cherry crumble with a chocolate brownie top. It was yummy. I mean chocolate and cherry!
I am so excited to see this!! ooweeee! I never thought about a savory cobbler, but now my mind is working. But Erin, can you freeze the raw cobbler mixture? In case you make some, and decide to not put it all on the cobbler. Thank you!
Hi @lisag.6599! Erin says that she typically doesn't recommend freezing raw items containing cornstarch, as it is considered an ingredient that doesn't freeze well. It isn't "unsafe" though! Freezing a baked cobbler can be slightly better, but freezing can cause fruit to break down further when it thaws, which is something to consider. Cobbler is fairly forgiving, so it's definitely possible! Personally, she said, "I would recommend just using frozen fruit and using that to make a cobbler, rather than freezing one before or after baking!"
Oooh I just bought the fancy Emile Henry pie 🥧 ceramic! Is it better to macerate the berries fruit in the fridge before baking? I think it tastes better “saucy” and I do this for my apples too
Made a blueberry peach cobbler that was very juicy and delicious.
Let's get baking
For many years I cooked for a family of 7 but now that I'm by myself I struggle with overcooking. Could you possibly do a video of small batch baking? I hate wasting food but find it difficult to cook for one.
I love the texture of tapioca as a thickener…but I don’t feel like I see it used a lot. Erin, do you use tapioca?
Hi @emkn1479! Erin doesn't personally use tapioca all time. It's a personal preference choice in her opinion. She feels cornstarch is more forgiving when it comes to juicy desserts.
This was great. Can you show me how to make an Apple Cobbler ? With a crumbly topping with oats and brown sugar and such ? Thank you .
That’s a crumble, not a cobbler.
@@ellenflaca Ah you are correct. thank you. Can you tell me how to make it?
Hi @jenihansen7201! Erin's advice is to use the info in the video to make the substitution to apples! That's why she provides the basic recipes so people can have fun!
I'm living with a bunch of anti-cooked-fruit savages, but the multi vegetable cobbler looks like I'd get away with it! YUM
very nice. i'm a better baker just watching the vid.
Savoury cobbler? I've used drop or rolled biscuits on pot-pies, but never thought of it as a cobbler.
My mother didn't use a biscuit topping; she used a pie crust.
That is usually referred to as a “pandowdy” - one of my absolute favorites! ❤
7years?
This is not cobbler as I know it having grown up in the South. But I'm sure it's good.
its heed months i cant see my children
I FINALLY bought your "The Book on Pie" book! Im reading it like a novel! lol Wonderful knowledgeable information in there, as you are in all your videos too! 🫶🫶 🫶 🫶
I will fight over Erin lol. I ate tasteless food for almost 50 years, not any more !!!
Fantastic new kitchen! This is sooooo much better than a Brooklyn basement with a boorish landlord!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
Found you by chance and love the relaxed and fun way you teach. Can I ask which Kitchen aid you have or recommend please? I’m looking to buy one and overwhelmed with the choice 🧁