Joined: 23 Nov 2004 Posts: 450 Location: a Dutchie in HongKong
Posted: Mon Mar 07, 2011 1:00 pm Post subject: cobbler, crisp, crumble?
I am, ofcourse, not born and raised in the UK or USA. Therefore I have no idea what would be the difference between a cobbler, a crisp and a crumble....aren't they all fruit on the bottom-crumbly dough on top?!
That's what I have in the oven right now (pre-cooked apple-pear in the bottom of an ovendish, a mixture of butter, suger, flour and some oats (to make me believe its more healthy) on top. What am I baking?! _________________ http://swans-place.blogspot.com http://jaap-en-mickey.blogspot.com
Last edited by swan on Tue Mar 08, 2011 6:49 am; edited 1 time in total
Joined: 22 Oct 2006 Posts: 296 Location: Santa Barbara, CA
Posted: Tue Mar 08, 2011 5:04 am Post subject:
Sounds like a crumble to me... but to confuse matters, it could just as easily be a crisp! As an American who has spent quite a lot of time in Britain, it's my impression that the same dessert is called a crumble in the UK and a crisp in the US. A cobbler is a different beast altogether (and is, I think, uniquely American), with the topping made of a biscuit-like batter dropped on top of the fruit in spoonfuls.
Anyway, no matter what your crumble/crisp is called, it sounds delicious.
Yes Mickey, I think Rachel has it. A cobbler definitely has a more dough like topping, I think in sorta like a dumpling mixture. _________________ Vivant Linguae Mortuae!!
Joined: 22 Oct 2006 Posts: 296 Location: Santa Barbara, CA
Posted: Sun Mar 13, 2011 11:27 pm Post subject:
Cobbler topping is more like scone dough (that was what I meant when I said biscuit-like - I meant biscuit in the American not the British sense. Divided again by a common language ). I've seen recipes that give you a slightly wetter dough as well, closer to batter.
Joined: 23 Nov 2004 Posts: 450 Location: a Dutchie in HongKong
Posted: Mon Mar 14, 2011 2:31 am Post subject:
hahaha, we're getting lost in translation here, - but scone-dough I get - at least if you mean the brittish scone?!
ah well - any fruit -and-dough combination is always tasty anyway...! _________________ http://swans-place.blogspot.com http://jaap-en-mickey.blogspot.com
Joined: 11 Nov 2007 Posts: 235 Location: Madison, WI
Posted: Mon Mar 14, 2011 6:11 pm Post subject:
Yes. British (and down under) scone, U.S. biscuit. Is there any other term in Canada? I know I once got stuck in a long bars versus squares discussion with my Canadian sister-in-law, only to realize afterwards that I use both terms myself when not talking to Canadians.
Just to make things more confusing, I think the word scone in the U.S. has come to mean any kind of biscuit that is somewhat sweet, so I think many contemporary cooks would tend to use more of a U.S. scone than biscuit dough (although I, personally, like my desserts under-sweetened by most people's standards.) Can you tell I am having a stressful day at work? I tend to check in and make these tiny linguistic distinctions when I need a break from work stress.
Joined: 21 Aug 2007 Posts: 552 Location: Central Kentucky
Posted: Mon Mar 21, 2011 3:39 am Post subject:
According to the Food Network, here is how the various fruit & biscuit desserts break down:
"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."
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). I've seen recipes that give you a slightly wetter dough as well, closer to batter.