What’s the difference between a cobbler, crisp, and crumble?
- Cobbler is baked fruit filling with thick top crust, usually made with biscuits.
- Crisp is baked fruit filling with streusel crumble topping.
- Crumble is similar to crisp, but topping is made with oats.
• Fresh apples, pears, peaches, berries, rhubarb
• 1 Tbsp cornstarch or flour + 1 Tbsp lemon or orange juice (or liquid from canned fruit)
• White sugar
• Cobbler: 2 cups CNP Master Mix, 1 cup water, 1/4 cup sugar
- Wash hands with warm, soapy water.
- Using the chart above, choose your ingredients and topping style.
- Use an electric skillet, heavy pan for stovetop, 1 1/2-quart casserole dish or 8×8-inch baking pan for the oven. Coat with nonstick spray.
- Slice or cut fruit into chunks as desired. Leave berries whole.
- Place fruit in pan. Add sweetener, if needed. Tart fruits may need more while canned fruits may need none.
- Dissolve cornstarch or flour in lemon juice. Pour over fruit. Add spices.
7. Mix topping:
- Cobbler – mix and drop by spoonfuls over fruit.
- Crisp – melt margarine, mix ingredients, and layer over fruit.
- Crumble – blend ingredients with a fork, sprinkle coarse topping over fruit.
8. Cook until topping is golden brown and fruit is bubbling.
- Oven – 400°F, 25-30 minutes
- Electric skillet – about 350°F, 25-30 minutes
- Stovetop – medium heat, covered pan, 25-30 minutes
Makes 9 pieces
Each piece is 1 serving