The real difference between cobbler, crumbs, chips and more! – Eat this not that

As the holiday season approaches and seasonal desserts start popping up at every turn, you’ll likely hear a handful of similar words used to describe them. For example, your close friend claims that her mom makes the best Cranberry-Apple Crispy, while your husband is smitten with Cranberry-Apple for his grandmother. Or, if you flip on TV, you might see a pastry chef baking a Blueberry Peach Cobbler or an old-fashioned Apple Brown Betty.

In case you weren’t confused enough, there are also buckles, grunts, pan ponies, and slips. Each of these desserts similarly contains some kind of fruit (which is cooked) and some kind of dough or streusel topping. Since there is little dough to be rolled out and no fancy mixers or equipment is required, they are usually easier and faster to make than pancakes. (Many of these desserts predate the history of electricity, after all!)

What sets them apart is the cooking method and/or the type of toppings that are used. That’s why we asked Chef Claudia Sidoti, a member of Eat this, not that! Medical Expert Council, to pull the curtain on the differences between the seemingly common fruit candy.

“Keep in mind that you can play with flour on any of these as well,” says Sidoti. Try a mix of white wheat and whole wheatOr even try a gluten-free version now that there are so many great flour alternatives available. No matter what version you make, there’s nothing better than serving it warm with a big scoop of ice cream!

Jason Donnelly

Some people use the words “brittle” and “brittle” interchangeably; However, crunchy contains nuts and/or oats, according to Martha Stewart. This oat blend also contains flour, butter, and brown sugar. It is literally sliced ​​in the oven, adding an element of texture to this baked fruit dish.

“I love potato chips because you have so much flexibility,” Sidoti says. “You can pick any nut and play with proportions and spices depending on what’s in your pantry. I also like to add some dried fruit to fresh fruit like dried cranberries and apples or mixed berries.”

Get our recipe for Easy Cranberry-Apple Crisp.

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apple crumble
Mitch Mandel and Thomas MacDonald

So what is the difference between these two sweets? Compli is “essentially a crisp minus the oats or nuts.” Stewart Victoria Spencer. Before baking this dessert in the oven, a simple mixture of flour, butter, and brown sugar is crumbled over the fruit. (Again, some people use the terms interchangeably.)

Get our recipe for the best Apple Crumble.

RELATED: 8 Recipes That Will Make Your Apple Picking Trip Worth It

Healthy raspberry cobbler
Mitch Mandel and Thomas MacDonald

cobbler”He was in America Longer than brittle or brittle, depending on in good health. In some areas, a cobbler has a cake batter or a biscuit layer that looks like a mini cake.

In our recipe, the biscuit surface consists of flour, baking powder, baking soda, and cold butter cubes cut into the dough. “Try making cobbler in a half-sheet tray for a larger crowd or directly in a cast iron skillet,” Sidoti suggests.

Try our Blueberry Peach Cobbler recipe.

RELATED: The Real Differences Between Heavy Cream, Whipped Cream, and Whipped Cream

Courtesy Harvest Half Bread

The piti begins with fruit like brittle or crumbs, then is topped with buttered breadcrumbs, which turn brown in the oven. What a perfect way to use up stale bread!

Alternating layers of crumbs and fruits can be used to make a homemade cake, and cake crumbs can also be substituted for breadcrumbs, according to spruce eats. Petit is very simple and allows you to use what you have on hand to make something delicious.

Get the Blueberry Brown Betty recipe from Half-Baked Harvest.

Related: 21 comforting oatmeal recipes perfect for weight loss this fall

Simply Compliment Recipes

They say the slack, spur, and buckle members of the candy world got their name because of what happens (or the sounds they make) as they hit the oven or plate. The scallops are similar to cobbler, except that they’re cooked on a stovetop rather than in the oven, according to simple recipes.

Additionally, it is topped with dumplings instead of biscuits. “I consider them lazy man pie,” Sidoti says.

Get the Blueberry Slump recipe from Simple Recipes.

Related: 12 healthy fall desserts

stock struggle

Grunts are also cooked on the stovetop, topped with crackers or cobbler-like dumplings, according to Serious eats. The difference is that the toppings are steamed inside a pot instead of browning in the oven.

Get the recipe for Blueberry Grunt from Port and Fin.

Related: Foods You Shouldn’t Make in a Cast Iron Frying Pan

Bread Addiction Courtesy Sally

Buckle looks more like a cake than many of these other desserts, according to Grand He eats. The fruit is baked inside the cake batter. During cooking, streusel buckles top off, and heavy dough falls to the base of the dish.

Get the recipe for Cherry Almond Buckle from Sally’s Baking Addiction.

Related: The most popular cake flavor in every state

Give me some oven courtesy

According to King Arthur’s Floor Restaurant, a wormy dish is made with a fruit mixture on the bottom and topped with a pie crust that is “dipped” or broken before dessert is served. In the recipe below, pieces of puff pastry are cracked before baking.

Get the Easy Apple Pandowdy recipe from Gimme Some Oven.

Read more about your favorite fall desserts:

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