Crisp vs Cobbler???

What is the differnce between the two of these? I told you I was a novice cook even though I have learned sooooo much on this board.
Thanks for the help, now, in the past and in the future.
Denise

To the best of my knowledge a cobbler is made with a batter whereas a crisp is not made with a batter it's more of a mixture you cut butter into and sprinkle onto the top before you bake.

I could be wrong, but that's my take on the two.

A cobbler has a biscuit type topping. A crisp has a crunch topping...usually sugar/butter and sometimes oats.

Juat made cobbler tonight...it was yummy, but I think I like crisp the best!!

Linda

Linda, I'm the opposite, I like cobblers more than crisps...I have this recipe my grandmother gave me that's sooo easy to make and I remember when I was a kid my dad and I used to fight over who got more of the batter...ha ha ha!

Subject: Grunts, slumps, buckles, cobblers, crisps, crunches, pandowdies or brown betties?
Posted by: Redraspberrygirl Replies: 12 Posted on: 5/28/2005 3:49:17 PM
#T522609

Q: What's the difference between grunts, slumps, buckles, cobblers, crisps, crunches, pandowdies, and brown betties?

A: All of these quick and simple desserts are made of fruit topped with a biscuit dough or a crumbly mixture of flour, butter, and sugar.

If biscuit dough is dropped by the spoonful on top of the fruit, it makes a lumpy, "cobbled" surface--like a street paved with round stones--and so the dish is a COBBLER.

Traditionally, if the biscuit is stirred into the fruit during cooking, it's a PANDOWDY.

To be a CRISP, a CRUMBLE, or a CRUNCH, the fruit must be topped with some variation of a butter, sugar, and flour topping. Typically, a CRUMBLE has flour, sugar, butter, and oatmeal; a CRISP has flour, sugar, butter and nuts; and a CRUNCH has sugar, butter, and breadcrumbs. There are also cake-like (instead of biscuit-like) variations, which include BROWN BETTIES and BUCKLES.

Some of the funny names, which date back to early American cooking, have a British influence (you know, the people who created BUBBLE and SQUEAK). SLUMPS and GRUNTS, for example, both have a large biscuit over the fruit. But a SLUMP is cooked uncovered, so it slumps on the serving plate, and a GRUNT is covered, which steams the biscuit topping and lets the fruit gurgle--or grunt--while cooking.

- Food Network Kitchens

I like both of them, but if a Crisp is not going to be eaten up fast, the crispy coating on the top will get soggy after a couple of days, (theu juice soaks into it. I think the cobbler crust stays firm longer. At least this has been my experience.

Margaret

I guess I don't have to answer what a cobbler and crisp is......if I had my choice between a cobbler and a crisp I will take a crisp hands down.....
PS you can make an easy crisp using canned fruit (like peaches or mixed fruit) thickened with a little tapioca or cornstarch and put the crisp topping over it...I worked in school and geriatric food service for several years and this is how we made it.
Kim

For me a crisp is a pie filling topped with a crunchy topping.

Cobblers, there can be a debate.

I feel like a real cobbler is made with a pie crust that is made extra big for an iron skiller (just what I like to use), put in the pie filling and then fold over the rest of the pie crust over the top of the filling.

Some think a cobbler is a pie filling topped with a biscuit type topping.

I knew I could count on you all for the answers. These are great. I am definately copying your answers so that I will remember.
Thank You
Denise

dutchmom4, I LOVE information like this, thanks so much for posting it again, I missed it the first time.

I have favorites depending upon the fruit. Always enjoy an apple crisp, but my cobblers are usually made with either fresh peaches or rhubarb. Blueberries I find I can use in our favorite cream cheese squares, orange/blueberry bread, muffins, lemon/blueberry bread, etc. etc.

Dottie