Definitely a crisp, Lori, and I wish you could have shared it with us! You made me hungry!
Jennifer On 9/25/11, Lori Scharff <[email protected]> wrote: > Thanks. That is interesting. I guess I was correct when I said I made a > crisp since I used 1/2 cup sugar, 2/3 cup oats, 2/3 cup flour 1 tsp. > cinnamon and 1/2 cup butter. Put it all in the food processor and gave it a > few pulses. Whatever it was it came out good. The fruit I used was peaches > and blackberries with a little fat free yogurt. > > Lori > > > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Jennifer > Chambers > Sent: Saturday, September 24, 2011 11:58 PM > To: [email protected]; Bob Kennedy > Subject: Re: [CnD] difference beetween crisp and cobbler > > I found this on the Internet, and I hope this helps to answer your question: > > Cobblers > > American cobblers are considered "fruit stews with dough dropped on > top before baking" (ochef.com) They involve a bottom layer of fruit > that is then topped > with ingredients for a biscuit dough. The result is a dense, rich > dessert > . Not to be confused with British cobblers (made with meat), popular > cobbler ingredients include: apples, peaches and cherries. > > Crisps > > Crisps also have a bottom layer of fruit, but their topping is much > more crunchy than cobblers. Instead of a dough-like pastry that rises, > the > crisp > is topped with a different proportion of butter, sugar and flour that > is sort of crumbly, and only briefly browned in the oven. Crisps might > include oats > or granola in their topping as well. > > Crumbles > > The crumble also begins with fruit at the bottom, but is topped with a > different butter-flour-sugar mixture called a 'streusel'. The three > ingredients > are mixed just until crumbly and then poured on top of the fruit. > This dish is very similar to a crisp but the crumble originated in > Britain whereas the > crisp is seen as more American. Crisps are also more rich than > crumbles with higher amounts of sugar, butter and flour. > > Jennifer > > On 9/24/11, Bob Kennedy <[email protected]> wrote: >> Cobbler is more cake like, where crisp is much more crunchy. Probably not >> the best analogy, but once you try both you'll see what I mean. >> ----- Original Message ----- >> From: "Lori Scharff" <[email protected]> >> To: <[email protected]> >> Sent: Saturday, September 24, 2011 7:57 PM >> Subject: [CnD] difference beetween crisp and cobbler >> >> >> Does anyone know the difference between a crisp and a cobbler? It has > become >> a debate in our household over the last few hours. >> Lori >> >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
