Friday, August 29, 2008

Crisp, Crumble, Cobbler

Cobblers, crisps, crumbles, pandownies, buckles, bettys.

Yesterday Elaine tells me that she made an apple crisp using the method of my rhubarb crisp -- that is, with egg in the filling and crumb topping. I think crisp and crumble are regional terms for pastry with fruit on the bottom and a crumb topping. I think buckle and betty may be limited to just blueberry buckle and apple betty -- or may also be regional terms.

Last night, Alice, Miriam, and I made a peach cobbler. Evelyn tried another peach cobbler recipe last weekend that was different from mine. I think cobbler means pastry with fruit on the bottom and pie-crust or biscuit-like topping rather than a crumb topping.

They are all good, especially right now with all the seasonal fruit.

Peach (or Apricot) Cobbler
Preheat oven to 400°F.

Make the filling first:

9 to 10 ripe peaches or 1 1/2 lb ripe apricots
1/2 cup sugar
2 tablespoons all-purpose flour (1 for apricots)
1 1/2 teaspoons fresh lemon or lime juice
3/4 teaspoon almond extract

Peel the peaches and cut in 6-8 slices each, or cut apricots in quarters. Toss all the ingredients together in a 9-inch round or square glass or ceramic baking dish. Let stand until juicy, about 30 minutes or as long as it takes to make the topping.

For topping:
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon sugar mixed in
2 tablespoons cold unsalted butter, cut into bits
1/2 cup well-shaken buttermilk OR 1/2 c. milk plus a few drops of lemon juice or vinegar
2 or more teaspoons of cinnamon-sugar for sprinkling.

Sift together the flour, baking powder, baking soda, salt, and 1 teaspoon sugar in a bowl. Blend in the butter with your fingertips or a knife until the mixture resembles coarse meal. Stir in the buttermilk with a fork just until combined. Do not overmix.

Drop rounded tablespoons of dough on top of the filling; leave spaces in between the blobs to allow topping to expand. Sprinkle with remaining 2 teaspoons cinnamon-sugar.

Bake cobbler in 400 degree oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm with ice cream.

1 comment:

Jen said...

Oh, decisions, decisions... do I make peach cobbler or peach ice cream?