1. Brown Betty — a baked pudding made of layers of spiced and sugared fruit and buttered bread crumbs.
2. Clafoutis — a French cobbler, with fruit (usually cherries) on the bottom, custard, and a rough batter crust baked on top.
3. 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.
4. Crisp —A crisp is exactly like a crumble, except there are no oats in the streusel. That makes the crisp topping more like sweet, buttery, crumbled pie crust.
5. Crumble —a crumble is a baked dish of fresh fruit (apples, berries, plums, etc.) that is topped with an oat-based streusel.6. A grunt and a slump are exactly the same thing. Grunts and slumps are just like cobblers, only instead of being baked in the oven, they are cooked covered, entirely on the stove-top (or camping fire, or whatever). This steams the biscuits on top of the fruit, rather than bakes them. This dish earned the name "grunt" because that's the noise that the hot, bubbly fruit makes as it "grunts" up around the biscuit dough. This dished earned its other name, "slump," because that is what it does when you try to put it on a plate.
7. 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.8. A buckle layers a more traditional, cakey batter underneath the fruit. As the dessert cooks, the cake rises around the fruit, which tries its best to sink to the bottom, making the whole thing buckle inwards.
answer: # 5 a Crumble
Cook's Notes: There is nothing more All-American than a fruit crumble or crisp. The sweet and succulent combination of blueberries and peaches compliment each other in this dish.Add ice cream and transport to summer heaven.
recipe adapted from mccormick.com
- 5 peaches to equal 4 cups diced peaches
- 1 pint blueberries
- 3 TB. cornstarch
- 2 TB. white sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla
- 1 TB. lemon juice
- 1/2 cup flour
- 1/2 cup cooking oats
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 6 TB. cold butter, cut into small pieces
- optional 3/4 cup almonds
- Preheat oven to 350 degrees.
- Grease a baking dish 11x 9.
- In a bowl toss fruit with lemon juice and vanilla.
- Use a slotted spoon to place fruit into baking dish, some of the juices will be left behind.
- Mix cornstarch with 1/2 tsp. cinnamon and sugar, spoon over fruit and toss gently. Let filling set while making crumble topping.
- Mix flour, oats, brown sugar, 1 tsp. cinnamon together. Mix in butter using two forks or a pastry cutter.
- Sprinkle evenly over fruit and bake for 35 minutes.
- Let set 10 minutes before serving.