ISO: What's the difference between a cobbler and a crisp?

What's the difference between a cobbler and a crisp?

I've heard many references to both and I honestly don't know - or is it just a different word in a different part of the country?

Thank you and let's start a cobbler/crisp thread....

piggykins

Good question. I also am interested in knowing this.

Crisps and crumbles are different from cobblers in that they are made with a shortbread crust rather than a biscuit. The fruit is cooked on the bottom with the crust on top. As it bakes, the top becomes crisp and crumbly. The difference between the two is simply regional. Crisps are the homey, American versions of the British crumbles.

Crunch is similar to a crisp and a crumble, but in a crunch, there's a shortbread crust on the bottom as well as on the top.

Cobbler is a deep-dish fruit dessert that is topped with a biscuit crust. Depending on the region, it might also be called a bramble, grunt or slump. It can be made with almost any type of fruit, including peaches, nectarines, plums and blackberries.

http://www.baking911.com/pies_tarts/cobblers.htm

Tada................

My HERO!!!!!

thank YOU so much for your help and info. I copied it to my files. Thanks again zakons! Hope you are doing well....

piggykins

If you have the Oct/Nov 05 TOH, there's a good explanation of the difference of each and great recipes too!

BROWN BETTY: Sweetened fruit layered with buttered bread crumbs and baked.

BUCKLE: Fruit topped with a simple yellow cake batter that rises and forms a crisp crust as it bakes.

COBBLER: A sweet biscuit dough, rolled out, cut out or dropped, covers the fruit and is baked to a golden brown.

CRISP: Fruit baked with a topping mixture of butter, sugar, flour and sometimes nuts, baked until crisp.

CRUMBLE: Similiar to a crisp, this version has oats combined with butter, brown sugar and flour in the topping.

GRUNT: Fruit topped with drop biscuit dough is cooked covered on the stovetop.

PANDOWDY: Fruit (usually apples) mixed with molasses or brown sugar is covered with pastry dough and partially baked. Then the crust is cut, scored and pressed into fruit, the dish is returned to the oven until crust is crisp again.

SLUMP: Originating in New England, this fruit mixture is topped with biscuit dumplings that flatten or "slump" during cooking.

From Oct/Nov 05 TOH.

APPLE CRUMBLE

8 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored nonstick cooking spray
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 medium tart apples, peeled and sliced

TOPPING:

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup soft whole wheat bread crumbs
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup cold butter
1/4 cup slivered almonds

Cut phyllo sheets in half; spritz with butter-flavored spray. Layer phyllo, sprayed side up, in a greased 8-in. square baking dish. In a large bowl, combine the brown sugar, flour, ginger and cinnamon; add apples and toss to coat. Spoon over phyllo dough.
In a bowl, combine the flour, brown sugar, bread crumbs, ginger and cinnamon; cut in butter until mixture resembles coarse crumbs. Add almonds; sprinkle over apple mixture. Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden. Cool for 10 minutes before serving. Yield: 9 servings.

BLUEBERRY CORNMEAL COBBLER

4 cups fresh blueberries
1 cup plus 2 tablespoons sugar
1 tablespoon quick-cooking tapioca
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg

TOPPING:

1/2 cup butter, softened, divided
1 cup confectioners' sugar
1 egg
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
2 tablespoons maple syrup

In a large bowl, combine the blueberries, sugar, tapioca, lemon peel, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11-in. x 7-in. x 2-in. baking dish.
In a small mixing bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture.
Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, melt remaining butter over low heat. Remove from the heat; stir in the syrup. Brush over corn bread. Broil 4-6 in. from the heat for 1-2 minutes or until bubbly. Serve warm. Yield: 12 servings.

Also from Oct/Nov 05 TOH.


BLACKBERRY COBBLER

6 cups fresh or frozen blackberries
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon grated lime peel

SOUR CREAM PASTRY:

1-1/3 cups all-purpose flour
3 tablespoons sugar, divided
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons cold butter, divided
1/2 cup sour cream
1/4 cup heavy whipping cream

Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball. Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar.
Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving. Yield: 6-8 servings. Editor’s Note: If using frozen blackberries, do not thaw before assembling cobbler.

From Oct/Nov 05 TOH

CRAN-APPLE CRISP

2 snack-size cups (4 ounces each) vanilla pudding
1 cup eggnog
3/4 cup sugar
2 tablespoons all-purpose flour
5 cups thinly sliced peeled tart apples
2 cups fresh or frozen cranberries, thawed

TOPPING:

1 cup quick-cooking oats
3/4 cup packed brown sugar
2/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup cold butter

In a small bowl, combine the pudding and eggnog until blended; cover and refrigerate until serving. In a large bowl, combine the sugar and flour. Add apples and cranberries; toss to coat. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.
In a large bowl, combine the oats, brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes. Serve with eggnog sauce. Yield: 12-14 servings. Editor's Note: This recipe was tested with commercially prepared eggnog.

Oct/Nov 05 TOH

CARAMEL APPLE CRUNCH

8 cups sliced peeled tart apples
33 caramels, divided
2 tablespoons plus 2 teaspoons milk, divided
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup chopped walnuts
1/8 teaspoon salt
Dash ground cinnamon
1/2 cup cold butter
Vanilla ice cream, optional

Place the apples in a greased 13-in. x 9-in. x 2-in. baking dish. In a heavy saucepan or microwave, melt 25 caramels with 2 tablespoons milk, stirring often; drizzle over apples. In a bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
Bake at 375° for 45-50 minutes or until golden brown. Cool for 10 minutes. Meanwhile, in a heavy saucepan or microwave, melt remaining caramels with remaining milk, stirring often until smooth. Drizzle over dessert and ice cream if desired. Yield: 12-16 servings

Oct/Nov 05 TOH

STRAWBERRY RHUBARB COBBLER

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 cups chopped fresh or frozen rhubarb
1-1/2 cups sliced fresh strawberries

TOPPING:

1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter
1 egg, lightly beaten
1/4 cup milk
Additional sugar

In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into a greased 8-in. square baking dish.
In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar.
Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving. Yield: 6-8 servings. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Oct/Nov 05 TOH

DOUBLE-BERRY CRISP

1 cup sugar
1/4 cup cornstarch
2 tablespoons orange juice
1 teaspoon grated orange peel
2 cups fresh or frozen raspberries
2 cups fresh or frozen blueberries
1 cup old-fashioned oats
1/2 cup cornflakes
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup butter, melted

In a large saucepan, combine the sugar, cornstarch, orange juice, orange peel and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour into a greased 8-in. square baking dish.
In a bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; stir in butter. Sprinkle over berry mixture. Bake at 350° for 25-30 minutes or until filling is bubbly. Cool for 10 minutes before serving. Yield: 6 servings. Editor’s Note: If using frozen raspberries, do not thaw before adding to the blueberry mixture.