This fantastic crisp was one of our most popular desserts and is the perfect ending to any summertime meal. We made this crisp 101 ways in the restaurant. Pear & Apple Crisp, Peach Crisp, Peach & Plum, Bluberry Crisp, Apple Walnut Crisp – you get the idea.
This is yet another dish that can be TaylorMade with whatever fresh fruit you have on hand. Notice I said Taylormade with the fruit (or nuts) – just not the baking part.. You really don’t want to use half the butter to save calories. It just won’t turn out right.
Cobblers & Crisp are one of those classic desserts that everyone has had at one time or another. With endless variations (peach, apple, blackberry, blueberry, mixed berry, raspberry, and on and on…) it’s no wonder that it’s such a hit.
What’s interesting, however, is that depending on who you ask, cobbler is described differently. For some, cobbler is more like a pie, with a pie crust overtop the fruit. For others, it’s more like a biscuit that covers the fruity filling.
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.