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.
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!
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 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.
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
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!
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.
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.
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
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.
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 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♥
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.
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
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
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! ❤
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!"
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!
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 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! 🫶🫶 🫶 🫶
