Have you ever wondered what the heck you just made? Is it a Crisp, Crumble or Cobbler?
Just in case you might be wondering . . . here’s what I found in my research, and according to Ochef:
- Betty — a baked pudding made of layers of spiced and sugared fruit and buttered bread crumbs.
- Clafoutis — a French cobbler, with fruit (usually cherries) on the bottom, custard, and a rough batter crust baked on top.
- Cobbler — a spoon pie (more like a fruit stew with dumplings), in which biscuit dough is dropped onto the fruit before baking. The consensus is that the dish got its name because the lumps of cooked dough resembled cobblestones.
- Crisp — a deep-dish fruit dessert made with a crumb or streusel topping and baked.
- Crumble — a British dessert in which raw fruit is topped with a crumbly pastry mixture and baked. One reference says a crumble is like a crisp, but not as rich.
- Grunt — a spoon pie, with biscuit dough on top of stewed fruit, which is steamed, not baked.
- Pandowdy — a spoon pie, with fruit on the bottom and a rolled crust on top, which is broken up to allow the juices to come through.
- Slump — a spoon pie, including cooked or uncooked fruit topped with biscuit dough or piecrust. A Slump can be baked or steamed, and can be made upside down.
I’m calling this a very delicious Crisp. I like the name Crumble better though. I’m sure my husband, would prefer that I made a Cobbler instead of this Crisp! He thinks a biscuit topping trumps anything else on the list.
I’m hoping that the fruit below the crisp will entice him just a bit. This Crisp has peaches, mini plums, huckleberries and raspberries. The Crisp on top is fantastic and a touch sweet, but the plums below give it a tart bite.
I have mini plums . . . running out my ears. We have several trees that have gone plum wild!
Plum jam and jelly, Plum fruit leather, dried plums and yes desserts have all been made. I haven’t even got a good start yet. They won’t go away.
Peaches and Plums make a very nice pair.
This Crisp is oh so good . . . even before it’s crisp.
I do hope many of you were able to PICK huckleberries. They were everywhere this year. The raspberries I threw in were frozen from all the raspberry bushes we have. I’m glad those have gone to sleep!
Toss in some fresh lemon juice to keep the fruit vibrant in color and from turning brown. Add your cornstarch and sugar and a touch of cinnamon if you like. Almond or rum flavoring is also a delicious add in.
Place all the fruit mixture into 1 – 8×9 glass dish or in 4 small ramekins. Make sure you fill them to the rim. Fruit shrinks down as it cooks.
Sprinkle chunks of the crisp topping over the top of the fruit. Be as generous as you dare be.
You know the Plum Peach Berry Crisps are done, when the top is a beautiful golden brown and the juices have bubbled all over the place.
Ohhhhhh so good. You can dive in right now, or let it cool down a bit. Serve these with whipped cream or ice cream.
Perfectly delicious. If you need some mini plums . . . come and sneak some off my trees. I won’t tell!
MINI PLUM and PEACH BERRY CRISP
- FOR FRUIT MIXTURE:
- 14 MINI Plums, halved pitted and sliced
- 3 Large Ripe Peaches, peeled and cut into small slices or chunks
- or use
- 15 mini plums + 2 Large Peaches + 1 cup Raspberries + 1/4 cup Huckleberries
- 1 Tablespoon fresh lemon juice
- 5 Teaspoons cornstarch
- 1/2 teaspoon sea salt
- 1/2 to 1 teaspoon cinnamon
- 1/2 cup sugar add more if your fruit is quite tart
- FOR CRISP TOPPING:
- 1/2 cup Quick or Old Fashioned Oats
- heaping 1/4 cup flour
- 4 tablespoons Butter, melted
- 1/3 cup brown sugar
- Preheat oven to 350 degrees.
- In a bowl, mix together crisp topping ingredients. Using a fork or your fingers mix the ingredients together until crumbles form. Place mixture in the fridge until you are ready to use it, if you like the crisp in big chunks. (When ready to use, break apart with a fork)
- In a large bowl, stir together fruits, Lemon juice, Cornstarch, salt, cinnamon, sugar and mix until well blended.
- Fill ramekins or place fruit mixture in 8×9 glass baking dish. If using ramekins, fill slightly higher than the rim, because the fruit will settle while baking. Place ramekins or baking dish onto a baking sheet to catch drips.
- Sprinkle crisp topping generously over the top of the fruit mixture.
- Bake for 35 minutes or until the crisp topping is golden brown and the fruit is very bubbly.
- Remove from the oven and let cool.
- Serve with ice cream or Whipped Cream!