The colorful names given to fruit desserts are almost as much fun as eating them. Some of these terms are more universal than others, but here are the most generally accepted definitions:Crisp:baked fruit topped with a mixture of some combination of flour, nuts, cereal (especially oatmeal), butter, and sugar. The topping ranges in texture from streusel to granola, and generally completely covers the fruit. Also sometimes called a crumble.
Cobbler: baked fruit topped with a batter or biscuit crust. The topping is often "cobbled" rather than smooth; the topping is generally dropped or spooned in small clumps over the fruit, allowing bits of the filling to show through.
Grunt or Slump: as the biscuit-topped fruit cooks on the stove, it supposedly makes a grunting noise but it's likely the result of the steam from simmering fruit escaping through the vents between the biscuits.
Buckle: The streusel topping on this moist fruit cake (usually made with blueberries) makes the top look buckled. As with the crisp, this coffee cake-like dessert is also sometimes called a crumble.
Peach CobblerPeach cobbler is a wonderful summertime dessert.
Cook's notes: I was happy to see that Colorado peaches have finally made their summer appearance. Except for a Georgia peach nothing compares to a Colorado peach in taste , juiciness and texture.
It's important to note that when dropping dough on hot peach mixture do not worry about having it all cover the peaches since the dough spreads out when cooking. Also the spoonfuls of dough go on peaches when they are hot.
An important part of this recipe is using a hot oven at 425 degrees.
A trick for getting skins easily off peaches is to submerge them in boiling water for 30 seconds and then plunge them in a bowl of cold water with ice cubes.
The final result was everything I had hoped for and it was hard to stop with just one serving. Ice cream is a must for this dessert.
Recipe adapted Television Food Network Magazine 201.3
Use a 9 inch glass pan or a 1-1/2 quart shallow baking dish as shown in the photo
- 6-7 cups of peaches (I used 7 large ones)
- 3/4 cup brown sugar
- 1 TB. Saigon cinnamon or 1-1/2 TB. regular cinnamon
- 1-1/2 tsp. vanilla
- 1/2 tsp. almond extract or 1 TB. peach schnapps
- 3 heaping TB. flour
- 3/4 cup sliced almonds
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 TB. brown sugar
- 4 TB cold butter, cut in small pieces
- 2/3 cup buttermilk at room temperature
- 3 TB. white sugar mixed with 1/4 tsp. Saigon cinnamon or 1/2 tsp.regular cinnamon
- Preheat oven 425 degrees and generously grease a shallow 1-1/2 quart baking dish.
- Place sliced peaches in dish, sprinkle with brown sugar, cinnamon, flour, vanilla, almond extract or peach schnapps and sliced almonds.
- Mix gently and spread evenly in the pan. Bake 10 minutes.
- Combine all dry ingredients for cobbler crust in a bowl.
- Cut in butter with pastry cutter or your fingers to make the texture like coarse crumbs (shortcut use food processor and pulse two times)
- In large bowl stir buttermilk into cobbler crumb mixture for a soft dough.
- Remove peaches from oven and drop rounded spoonful of dough on top.
- Sprinkle cinnamon sugar topping mixture over the cobbler dough.
- Bake until fruit is bubbly and crust topping is golden brown and puffed-about 18-20 minutes.