Written by MELANIE BRYANT
Have you ever wondered what the difference was between a cobbler, a crisp and a crumble? It often seems that these terms are used to refer to any baked fruit dessert with a topping, but there are very distinct differences between the three. A cobbler is cooked fruit topped with biscuits or batter and baked, while a crisp is cooked fruit that is topped with a mixture of oats, flour butter and nuts before baking.
Finally, a crumble is a topping of butter, sugar, flour and spices that is piled onto fresh fruit before baking. Of the three, my favorite is the crumble. Crumbles are best served warm with a big scoop of vanilla ice cream, and while they aren’t popular in the summertime, my favorite crumble is made with fresh cherries, which are only available from mid-May until the end of June.
I’m not sure if making a crumble in the summertime violates any culinary rule in the way that wearing white after Labor Day used to rock the fashion world, and even if it were a violation, I happily be a rule breaker. Cherry crumble is simply one of the best desserts and definitely should have a place on the list of Top Ten Desserts. Don’t believe me?
Give this simple (well, after you pit the cherries) recipe a try you’ll be a convert.
- 2 pounds fresh cherries, pitted
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon lemon zest
- 2 tablespoons flour
- 1 tablespoon vanilla extract
- 1/2 cup flour
- 3/4 cup brown sugar
- 1 stick cold butter
- 1 teaspoon of salt
- Mix together cherries, sugar, cinnamon, nutmeg, lemon zest, 2 tablespoons of flour and vanilla extract.
- Spread fruit mixture into a rimmed baking dish.
- In a food processor, combine flour, brown sugar, butter and salt until mixture is crumbly.
- Pour crumb mixture onto fruit mixture and spread evenly; gently press crumbs down onto the fruit.
- Bake at 350 degrees until fruit is bubbly and topping is golden brown.
- Serve warm with vanilla ice cream.
Want more recipes like this? Be sure to check out CURVY Magazine Issue 03