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.
- 2 pounds ripe peaches (6 peaches)
- 2 pounds ripe plums (4 plums)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- For the topping:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 1/2 pound (2 sticks) cold unsalted butter, diced
- Preheat the oven to 350 degrees F.
- Cut the peaches & plums into large chunks. Place the fruit in a large bowl and add the lemon juice, sugar, flour & cinnamon. Pour into a 9 by 12 by 2-inch baking dish
- For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl and mix with a fork, pastry cutter or hands until it turns to crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Bake 50-60 min or until the top is brown and the fruit is bubbly. Serve warm.
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.