What is the difference between crumble, crisp, cobbler, buckle, grunt/slump, and a Brown Betty? I had no idea until I did a little research and found out the following:
Crumble: A baked dish of fresh fruit that is topped with an oat-based streusel. I made a mixes-in-jars version of this a few weeks ago: Fruit Crumble Mix
Crisp: Exactly the same as a crumble without the oats.
Cobbler: A baked dish of fruit topped with individually dropped biscuits.
Buckle: A baked dish with a cakey batter on the bottom, topped with fruit. When it is baked the cake rises around the fruit and the whole thing buckles inwards.
Grunt/Slump: A cobbler that is cooked entirely on the stove-top. The biscuits are steamed on top of the fruit.
Brown Betty: This is the same as a crisp, but there is layer of streusel under the fruit as well as on top.
Knowing this, I was able to decide which mix-in-jars I wanted to try next, my favorite of the group — Cobbler.
- 1 Cup Flour
- 1 tsp. Baking Powder
- 1 Cup Sugar
- 1 tsp. Powdered Vanilla
- 1 Quart and 1 Pint Pie Filling
- 1/2 Cup Melted Butter
- 1 Egg
Combine dry ingredients in bowl. Add melted butter and egg, mix until well combined.
Grease 13 x 9 pan. Pour pie filling into greased pan. Top with tablespoonfuls of the cobbler mix.
Bake at 375 for 30 minutes.
To assemble mix in jar, combine dry ingredients and seal in canning jar. Attach tag:
Pour mix in mixing bowl. Add 1/2 cup melted butter and 1 egg, mix until well combined. Empty 1 quart and 1 pint pie filling into 13 x 9 greased pan. Top with tablespoonfuls of the cobbler mix. Bake at 375 for 30 minutes.
I love this recipe because by using my own canned pie filling this dessert comes together in less than 5 minutes rather than 30 or more. Definitely a great time saver when getting home close to the dinner hour. Time saving and exceptionally tasty, and for this I am — Simply Grateful.