Joel! a dessert challenge? thought sweets were off the table since the cheese cake challenge! I have been trying to get a message to you. i know you dislike gravy, and I do too! but there is a secret that works Everytime! put a heap load of malt vinegar in the gravy, add pepper...you can honestly never bee down to gravy you can't do, this is a game changer! trust me, British born, Canadian raised. So malt vinegar is a staple in my pantry. Also take your malt vinegar and always drown your fries in it, you will be able to get them down easier if you give the fries a good old drink of malt vinegar right at the beginning! this is a game changer when working with fries. Joel, when you do the pizza challenges why do you not get an extra big bowl of sauce and let your crusts just sit in the sauce until you are ready to eat them? i think they would soften up a lot and it would taste better than a water dunk lol lol. i sure love watching you, and there are times I will watch a challenge and then watch it all over again because I am in awe of you eating so much! you are amazing and I really love that you love Jesus and Our Father! and that you freely mention them often! PTL Joel, one day I would really love to watch you in person, if you ever get to Calgary, Red Deer, or Edmonton I would love to come cheer you on! May the good Lord continue to hold you in the Palm of His hand and in the center of His Heart, God Bless you and all your challenge buddies! A Fan!
I really think that Joel and Molly eat the most of all the competitive eaters on RUclips? I don’t think That I have seen Joel lose or not finish a challenge? Tell me if I’m wrong? He is the bottomless pit eater.🔥👑👑👑🔥
Zermatt Neo eats massive challenges every 2 days, usually 15+ pound every time... But yes, these two are great for volume eating, and Joel just got credited 1st place at Smokes Poutine a few days ago for 20.5 lbs!
FWIW - As a "purist" - what you had is not truly a "cobbler" but more of a "dump cake" Traditional southern style cobblers are made using pie dough and are layered; also a true cobble uses a "2-pot" technique to make. One "pot" make the pie dough, a 2nd pot to blend the fruit, sugar and "fixings." As said, a cobbler dough is more like pie dough. What you had it a dump cake ..... the fruit is "dumped in" the pan and then a cake mix is dumped on top and it all is prepared in a single pan. As it cooks, the fruit juices work into the dry cake mix and create a spongy topping. The two deserts are DISTINCTLY different textures and tastes. Both are great desserts, but given a choice, I would opt for a [true] cobbler over a dump cake any day!!! Again, FWIW and certainly IMO, of course.
Unfortunately we respectfully disagree. This is a traditional southern buttermilk cobbler. Definitely not a dump cake. Buttermilk cobblers originated when early settlers came to America and needed a way to use spoiling fruit quickly. They used what was on hand often sugar flour butter and buttermilk to create a batter (a little wetter than biscuit dough but similar). They poured it over the fruit and baked it. It was really simple and thus cobbler was born. Where The name “cobbler” came from has been debated between whether it came from things being “cobbled” together, the way the batter spread throughout the fruit or the dough being dolloped to resemble a “cobblestone” road. As with anything over time it evolved and people started rolling out the dough and placing an entire sheet of it on top of the fruit. Thus over time this turned into using pie crust. Different regions tend to call it by different names but this is the original true southern buttermilk cobbler. A dump cake is typically made using a dry cake mix sprinkled over fruit. We’re purists too so we like to say if you use a pie crust over fruit then what you have is…a pie! 😜 ❤
I disagree. I grew up ALL OVER the South. My parents were from Virginia and WV and we lived in almost every state from New Hampshire to Florida in my 54 years. I have eaten tons of recipes for cobblers, with cake or pie crust and since I dislike pie crust, those types were not my favorite. The cobbler recipe that was passed down from my Parents family is the basis of what I make to this date. I make some changes now, to make it healthier. Using coconut or palm sugar instead of white sugar. It's low on the glycemic index. I no longer use bleached flour of any type. My recipe has won over 100 ribbons in state & County fairs all over the Eastern seaboard. But the recipe I use: calls for 1c. Sugar, 1c. Unbleached AP flour, 1c. Milk, some salt, some pure vanilla. You can use pie filling, fresh fruit, frozen fruit or any combination of them. Cinnamon, Mace, Cardamom can be added depending on the fruits. Some butter for the skillet or pan so that when batter is poured in the crust will become crunchy on the edges. Then the fruit is spooned on top. While baking the fruit falls to the bottom and the cake portion rises above that. It's a "Magic Fruit Cobbler" because it can be doubled or tripled depending on the size you need. What I make is NOT a "dump cake." But if anyone needs actual recipe drop me a DM and I will share it and my Hot Fudge Cobbler recipe too. If you want.
Why is skillet in the name of this dish? I had to google what skillet is bc I thought it’s a secret ingredient. It’s kitchenware? Why even mention it. It’s the same like calling fried eggs, fried eggs on frying pan.
![Summer Walker - Heart Of A Woman [Official Lyric Video]](http://i.ytimg.com/vi/SFddctbZzw8/mqdefault.jpg)
Awesome...this looked so good...I love cobbler and you devoured it in record time...
Joel! a dessert challenge? thought sweets were off the table since the cheese cake challenge! I have been trying to get a message to you. i know you dislike gravy, and I do too! but there is a secret that works Everytime! put a heap load of malt vinegar in the gravy, add pepper...you can honestly never bee down to gravy you can't do, this is a game changer! trust me, British born, Canadian raised. So malt vinegar is a staple in my pantry. Also take your malt vinegar and always drown your fries in it, you will be able to get them down easier if you give the fries a good old drink of malt vinegar right at the beginning! this is a game changer when working with fries. Joel, when you do the pizza challenges why do you not get an extra big bowl of sauce and let your crusts just sit in the sauce until you are ready to eat them? i think they would soften up a lot and it would taste better than a water dunk lol lol. i sure love watching you, and there are times I will watch a challenge and then watch it all over again because I am in awe of you eating so much! you are amazing and I really love that you love Jesus and Our Father! and that you freely mention them often! PTL Joel, one day I would really love to watch you in person, if you ever get to Calgary, Red Deer, or Edmonton I would love to come cheer you on! May the good Lord continue to hold you in the Palm of His hand and in the center of His Heart, God Bless you and all your challenge buddies! A Fan!
Wtf😂😂😂
@@morganevans4145 right because what?
I think the ice cream on top and allowed to melt would have helped the "dryness" of the topping.
Good job on beating the challenge!
I really think that Joel and Molly eat the most of all the competitive eaters on RUclips? I don’t think That I have seen Joel lose or not finish a challenge? Tell me if I’m wrong? He is the bottomless pit eater.🔥👑👑👑🔥
Zermatt Neo eats massive challenges every 2 days, usually 15+ pound every time... But yes, these two are great for volume eating, and Joel just got credited 1st place at Smokes Poutine a few days ago for 20.5 lbs!
In my opinion I think when you eat heavy sweets like that you should drink warm tea or hot tea I think it would help go down easier
@@allenbullard2237 I don’t know how anyone does this lol. Hot or cold drinks! 🫣😂
The sugar crash must have been brutal.
Joel is a beast.
@@BellaB411 it’s truly unbelievable to watch!
LOOKS AWESOME BUT WHAT HAPPENED TO YOUR CLOCK.
I LIKE TO TRY AND GUESS YOUR TIME.
😮😮😮
Hope you do it
when a food establishment has their own brand of ice cream....they are the real deal!!
That looks delicious! But, I’ll bet your head hurt for several days. Nothing worse than a sugar headache! ♥️
Great job! However I would have put more filling in the bottom. Looks too dry...just my opinion.
HOLY BLUEBERRIES 😮😮😮
The best😂😂😂😂😂😂😂
#Family
Your mom taught you to eat everything on your plate.
my husband loves cobbler
This looks like a old video
Molly has 3 stomachs and teeth like a cougar she's my favorite
Joel all that sugar can kill you
FWIW - As a "purist" - what you had is not truly a "cobbler" but more of a "dump cake" Traditional southern style cobblers are made using pie dough and are layered; also a true cobble uses a "2-pot" technique to make. One "pot" make the pie dough, a 2nd pot to blend the fruit, sugar and "fixings." As said, a cobbler dough is more like pie dough.
What you had it a dump cake ..... the fruit is "dumped in" the pan and then a cake mix is dumped on top and it all is prepared in a single pan. As it cooks, the fruit juices work into the dry cake mix and create a spongy topping.
The two deserts are DISTINCTLY different textures and tastes. Both are great desserts, but given a choice, I would opt for a [true] cobbler over a dump cake any day!!!
Again, FWIW and certainly IMO, of course.
Unfortunately we respectfully disagree. This is a traditional southern buttermilk cobbler. Definitely not a dump cake. Buttermilk cobblers originated when early settlers came to America and needed a way to use spoiling fruit quickly. They used what was on hand often sugar flour butter and buttermilk to create a batter (a little wetter than biscuit dough but similar). They poured it over the fruit and baked it. It was really simple and thus cobbler was born. Where The name “cobbler” came from has been debated between whether it came from things being “cobbled” together, the way the batter spread throughout the fruit or the dough being dolloped to resemble a “cobblestone” road. As with anything over time it evolved and people started rolling out the dough and placing an entire sheet of it on top of the fruit. Thus over time this turned into using pie crust. Different regions tend to call it by different names but this is the original true southern buttermilk cobbler.
A dump cake is typically made using a dry cake mix sprinkled over fruit.
We’re purists too so we like to say if you use a pie crust over fruit then what you have is…a pie! 😜 ❤
FWIW, as a Southerner (not by choice) this was a proper cobbler.
I disagree. I grew up ALL OVER the South. My parents were from Virginia and WV and we lived in almost every state from New Hampshire to Florida in my 54 years. I have eaten tons of recipes for cobblers, with cake or pie crust and since I dislike pie crust, those types were not my favorite. The cobbler recipe that was passed down from my Parents family is the basis of what I make to this date. I make some changes now, to make it healthier. Using coconut or palm sugar instead of white sugar. It's low on the glycemic index. I no longer use bleached flour of any type. My recipe has won over 100 ribbons in state & County fairs all over the Eastern seaboard. But the recipe I use: calls for 1c. Sugar, 1c. Unbleached AP flour, 1c. Milk, some salt, some pure vanilla. You can use pie filling, fresh fruit, frozen fruit or any combination of them. Cinnamon, Mace, Cardamom can be added depending on the fruits. Some butter for the skillet or pan so that when batter is poured in the crust will become crunchy on the edges. Then the fruit is spooned on top. While baking the fruit falls to the bottom and the cake portion rises above that. It's a "Magic Fruit Cobbler" because it can be doubled or tripled depending on the size you need. What I make is NOT a "dump cake." But if anyone needs actual recipe drop me a DM and I will share it and my Hot Fudge Cobbler recipe too. If you want.
Why is skillet in the name of this dish? I had to google what skillet is bc I thought it’s a secret ingredient. It’s kitchenware? Why even mention it. It’s the same like calling fried eggs, fried eggs on frying pan.