Cobblers, buckles and crumbles, oh my!

Source – Peach Plum and Apricot Crisp

Since it’s summer, cobblers et al are a great thing to bake since there’s lots of fresh fruit around.  These are paired nicely with ice cream.  Think hot and cold.  So, what’s the difference between cobblers, buckles, crumbles, etc?  Let us see!

Cobbler: fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked.

Buckle: the fruit is generally folded into (or sprinkled onto) cake batter and then covered with a topping similar to that found on a crisp; the cake batter will “buckle” as it bakes.

Crisp: the fruit is sprinkled with a streusel-like mixture of butter, sugar, flour, and often oatmeal or nuts that has been rubbed together (or pulsed in a food processor). A crisp is called a crumble in Britain.

Brown Betty: similar to a crisp, but breadcrumbs are used, and they’re layered in with the fruit rather than scattered on top.

Clafouti: originated in the French countryside. The fruit is topped with either a cake or pudding topping. The Clafouti is often considered a baked pudding.

Grunt: a stewed or baked fruit dish. The biscuit dough is rolled and put on top of the fruit. The name of Grunt may have come from the noise people made while eating it. Grunts are also known as slumps.

To all of  that, I say, “Yes, please with a big dollop of vanilla ice cream!”

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