Crisps and crumbles aren’t cobbler? I was shocked! Maybe it’s just because they hold a special place in my heart, but I’m determined to include them in my cobbler series anyway. I would love your thoughts, though!
Recipes courtesy of the 1950’s community cookbook California Kitchens from Geraldine Cooney, and the 1980’s Norris Choir Sister City from Janet Bowles.
Hi! Here’s the recipe for a Crisp and a Crumble Cobbler. Thanks for the support, and I would absolutely love to know how it goes!
- RECIPE -
FRUIT FILLING
4 cups fruit
1/2-1 cup sugar
2 Tablespoons Flour
Mix and pour into a casserole dish (8”x11” or 9”x13” both work).
Now choose your topping :
CRISP
1/2 cup flour
1/2 cup brown sugar
1/4 tsp. salt
1 cup nuts, chopped
1/2 cup oatmeal
1 stick butter (cold)
Lightly mix all ingredients except butter. Cut butter into small cubes, then cut in either by hand or with a pastry cutter. Don’t overmix, topping should be rough and crumbly.
CRUMBLE
2 c. flour
1 c. brown sugar
1/4 tsp. salt
1 1/2 sticks butter (3/4 c. or 170 grams)
Lightly mix flour, sugar, and salt. Cut butter into small cubes, then cut in either by hand or with a pastry cutter. Don’t overmix, topping should be rough and crumbly.
Bake at 350 deg. for 45 min to 1 hour, until crust is golden brown and fruit is bubbling.
💕Vintage Pyrex Pattern - Primary (from the 1940’s)
#EasyDessertRecipes #FruitCobbler #BakingTips
Негізгі бет Easy Fruit Cobbler Recipe: The Surprising Difference Between Cobbler, Crisp, and Crumble
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