In celebration, CNN Travel did a delicious dive into its archives to uncover six of the best desserts spread across the nation:
According to the American Pie Council, apple really is the US national favorite.
Food critic John Mariani dates the appearance of apple pies in the United States to 1780, long after they were popular in England. Apples aren’t even native to the continent; the Pilgrims brought seeds.
Not to burst the patriotic bubble, but it’s not an American food of indigenous origin.
October 14 is National Dessert Day.
So what’s the deal with the star-spangled association? The pie council’s John Lehndorff explains: “When you say that something is ‘as
American as apple pie,’ what you’re really saying is that the item came to this country from elsewhere and was transformed into a distinctly American experience.”
And you’re saying Americans know something good enough to be an icon when we eat it, with or without the cheddar cheese or vanilla ice cream on top. — Dana Joseph Blueberry cobbler
Also charmingly called slump, grunt and buckle, cobbler got its start with early oven-less colonists who came up with the no-crust-on-the-bottom fruit dish that could cook in a pan or pot over a fire. They might have been lofting a mocking revolutionary middle finger at the mother country by making a sloppy American version of the refined British steamed fruit and dough pudding.
Cobblers become doubly American when made with blueberries, which are native to North America (Maine practically has a monopoly on them). We love blueberries for how they sex up practically any crust, dough, or batter, maybe most of all in cobblers and that other all-American favorite, the blueberry muffin. — Dana Joseph
There are dozens of versions, but every single one is cloaked in a frothy layer of shredded coconut … preferably fresh. Layer cakes weren’t invented in the United States, but the distinctive profile of the coconut cake is pure Americana, and there’s no mistaking the high, round shape of an American layer cake for a slim European torte. Despite the minimalist, all-white color scheme, the coconut cake is an over-the-top, old-fashioned pleasure. — Jen Rose Smith
Bouncy, buttery rounds of vanilla cake are piled high with shredded coconut and seven-minute frosting for a classic Southern dessert. This is the kind of all-American sweet that stars at potlucks, cake walks and church picnics, and it’s often made with recipes passed down on hand-written recipe cards. Coconut Cake