Hi Jennifer, This time I actually wrote down what I did after looking at about 6 different recipies. Peach Blackberry Crisp 1 lb of New Jersey peaches--chopped them up 1/4 lb black berries 1 Tbsp yogurt handfull of slivered almonds (next time put in topping instead of with the fruit) 1/4 cup splenda blend Topping: 3/4 cup each oat meal, flour, brown sugar 1/2 tsp cinnamon (next time use more) 1 stick butter Place in a 9 by 13 pan and back for 45 min.
On 9/27/11, Jennifer Chambers <[email protected]> wrote: > 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 > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
