Cobblers and Crisps Article - Allrecipes.com
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Cobblers and Crisps

Easier to prepare and faster to bake than pies, crisps and cobblers are the perfect showcase for seasonal fruits.




A crisp, a crumble, or a crunch

Fresh fruit crisps match fruit pies fork to fork in terms of flavor--and they win the race from mixing bowl to table. These desserts are the simplest of all: fruit is covered with a streusel topping and baked until the crust is crispy and the filling bubbles and thickens.


Cobblers

Cobblers can be topped with a sticky drop biscuit dough (which looks like stone cobbles on an old street) or a lattice of pastry.


Brown Betties

Apple brown betty is one of the first documented apple desserts in the United States. Popular during colonial times, it's still a nostalgic favorite. The fruit is layered with a mixture of fresh breadcrumbs, butter and brown sugar, and the concoction is baked until the apples are tender and the crumb topping gets crispy.


Find the best recipes for cobblers and crisps.

    Comments
    Oct. 9, 2009 9:15 pm
    this is the most common dutch oven desert on the mountain no one has ever turned down a hot bowl of cobbler on a cool night around a camp fire or a saturday night in my front yard either
     
    Aug. 16, 2010 4:31 am
    I'm looking for a peach cobbler recipe that has a thick biscuit/cake-like topping and the peaches didnt have quite as much syrup. I know it sounds weird but whenever I eat cobbler, I never eat the fruits because it has too much syrup. I wind up eating the top and throwing the fruits away and thats such a waste.
     
    Aug. 17, 2010 9:46 am
    In a cobbler, does anyone know how to keep the bottom crust from getting so soggy? I make peach cobbler and the crust turns to mush because of all the juice from the peaches.
     
    Debra59 
    Aug. 17, 2010 12:35 pm
    Justeace Try putting tapioca on the crust before putting the fruit on.
     
    Aug. 18, 2010 5:55 am
    organic nut~ try this one on my blog. http://livingon4thstreet.blogspot.com/2010/08/crispy-peach-cobbler.html
     
    Tajae 
    Aug. 18, 2010 4:26 pm
    Hay Organic Nut, I came up w/my own little concoction recipe for Peach Cobbler. I use canned, lite peaches in pear juice when i make peach cobbler. I cook my peaches until they break down & become nice & soft so as to flow really well w/the crust & are not chunky. You won't have to throw away peaches if you cook them down. I drain some of the juice, from 2 of the large cans of sliced peaches, but reserve some to cook my peaches in. You can use one can if you dont like a lot of peaches; just slice them into 3 to 4 slices before you cook them. I add the reserved juice & milk to my pot (so, the majority of my juice comes from milk - 1% or 2% - not ice cold from the fridge - let it sit out a little. If you don't, it will coagulate in the pot after hitting the heat. Heat slowly), simmer them on low, stirring often, add my butter (not margarine - it will be oily if u use margarine), sugar (brown & white), cinnamon, nutmeg, allspice; continue to simmer, adding more of the ingredients
     
    Tajae 
    Aug. 18, 2010 4:34 pm
    Organic Nut, I'm sorry I didnt quite give you a recipe for a cobbler w/the biscuit/cake-like topping. My mother never baked it w/just topping only. She's from the south, so my guess is that that's the way she was taught to make the crust growing up. Although, she actually made her crust from scratch. I came up w/the idea for the peaches. If you cant find a recipe for the topping u're looking for, hope you try my recipe. .......Have a super day!! Tajae :o)
     
    Aug. 19, 2010 7:07 am
    Organic nut> I know it is sort of cheating but it works really well. If you use fresh peaches and use a box of yellow cake mix. Either make it like an upside down cake or Into muffins or in a bundt pan with the peaches cut up. I have saved aside about a 1/4 of the cake batter dry and then mixed it with brown sugar and butter and used it for a streusel type topping. I have left out some or most of the water to make the cake more dense. this is one you can get creative with and almost never mess it up! Hope it helps a little.
     
    CUSRY 
    Aug. 19, 2010 9:08 am
    Organic Nut, The old recipe of a cup of sugar , a cup of flour and a cup of mild always turns out cake like to me. It has a good taste but I prefer more juice and the pie crust type cobbler.
     
    CUSRY 
    Aug. 19, 2010 9:08 am
    sorry not mild but MILK lol
     
    Tajae 
    Aug. 19, 2010 3:03 pm
    JUSTEACE. I blind bake the crust until it's just the slightest bit golden...not brown. This helps to firm the crust just a bit b/4 you add u're filling. This should help so that you dont have a soggy crust. :o) Happy baking!!
     
    Tajae 
    Aug. 19, 2010 3:06 pm
    Hey CURSY....I've never heard of that 3-ingredient recipe, but sounds like it's just the ticket for a quick cakey topping. And, I must agree w/you; i'm more of a juice/crust type cobbler person myself. I love my crust. Like I mentioned above, I slice & cook my peaches down till they're nice & soft & they're just right w/all that top, middle & bottom crust.
     
    Tajae 
    Aug. 19, 2010 3:08 pm
    Oh, JUSTEACE, not sure what u bake u'res in, but i always use a 9x13 dish, spray my pan w/non-stick spray, line my dish on the bottom & up the sides then bake. Make sure to watch u're crust so that it doesnt get 2 brown, but takes on that slight firmness that you want so it won't be soggy.
     
    Tajae 
    Aug. 19, 2010 3:09 pm
    Good idea, Lilobell :o)
     
    Aug. 23, 2010 8:16 pm
    I just made one of the quick cobblers here and was surprised it was so good! I LOVE pie crust type cobblers, so this cakey type is new to me. I can't wait to try it again with the pie-crust type crust!
     
    Oct. 16, 2010 11:47 am
    to oraganic nut here is the recipe i use. i also like the cake top and dont eat the fruit if it is just laying in the bottom with nothing else 1 cup self risingflour 1 large can fruit or 2 cups fresh fruit 2tsp vanilla 1 cup sugar milk till loose like cake batter then put the fruit in and add the mixture it allows the fruit to mix with the mixture so when it bakes you get a great cobbler
     
    ilovecrystals 
    Oct. 29, 2010 6:20 pm
    I always use 1c. sugar 1c.flour 1c.milk lg.can sliced peaches 1stick butter little nutmeg /cinn/vanilla.melt butter in cass.dish add peaches w/juice then mix rest of ingredients and pour over and around peaches and butter bake 350 till golden brown yum !
     
    javamomma 
    Jun. 30, 2011 1:42 pm
    when Iam in a hurry for cobbler i use bisquick for my dough works great
     
    mommasalama 
    Jul. 27, 2011 11:31 am
    Organic Nut, I don't add any sugar or syrup to my fresh peaches in a cobbler. They cook up firmer, less mushy, and there is less sugar in the recipe. Just add the other spices. Simpler, easier, healthier, and the fruit tastes great on it's own.
     
    mommasalama 
    Jul. 27, 2011 11:33 am
    Oops--on it's own inside the cobbler, that is...
     
    Becky 
    Aug. 2, 2011 10:07 pm
    Is there a 5 Star recipe for peach cobbler that is baked with topping on bottom?
     
    Fai 
    Aug. 8, 2011 1:17 am
    I frequently use a recipe called "Cottage Pudding" for my fruit cobblers, without a bottom crust. I reserve about 1/4 of the peaches to make a syrup to go over the top. If I use canned peaches I use about half the juice. My family loves it.
     
    Sep. 9, 2011 4:45 pm
    Just an fyi, fruit "cobbler" does not have any sort of bottom crust--you may be looking for another type of recipe. Maybe pie?
     
    smnslyr 
    Mar. 24, 2012 12:11 pm
    java momma, this is what i do! i like cobbler that is more like dumplings and fuit and don't do much work. i'm laazy.. lol
     
    Apr. 18, 2012 1:07 pm
    Cobblers and crumbles and crisps...Oh My!!! I love all three! And I loved reading the stories behind them! Great article!
     
    Linda 
    Jun. 30, 2012 1:11 pm
    This isn't a recipe for peach cobbler, although I love it. It is a way to save on your non-stick spray. Get a spray bottle, pour veg(or whichever you prefer)oil in and use it to spray your dishes, pans, etc. It shouldn't stain your cookware like Pam, etc. does. I hate that. With cakes I would also sprinkle with flour. You may want to experiment with bisquits, rolls, cookies or someting you cook on a cookie sheet first. I haven't tried it yet but I heard it on the Dr. Oz show.
     
    Aug. 22, 2012 8:14 am
    OK...this is WAY off the beaten path with regard to crisps and crumbles, but if flouring a pan for chocolate cakes, use unsweetened cocoa. It eliminates that ugly white finish on your baked goods from the flour.
     
    Nov. 16, 2012 12:37 pm
    Cursy, I'm 62 years old and we've always made our cobbler, 1 cup, 1 cup, 1 cup. Easy as "pie" and so yummy. Sometimes we use fresh, sometimes canned, depending on time constaints. We love to mix blueberries with peaches too. We never double the recipe. If we want more, we make two. Doubling this recipe doesn't work well. Well, that said, I guess we will have a cobbler tonight...LOL...MMMMMM
     
     
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