[2] English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment,[2] so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.

[3] The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning "wooden bowl",[4] or the term may be due to the topping having the visual appearance of a 'cobbled' stone pathway.

The verb cobble means to assemble from available parts, which can be used to describe using scraps of pie crust or leftover scone or biscuit to combine with whatever filling or fruit was readily available.

[12] Brown Betties are made with breadcrumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers.

Savory versions, such as beef, lamb,[14] or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat.

[15] Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they are filling, yet require less butter than a traditional pastry, and can be made with margarine.