Mixes In Jars #8 – Cobbler Mix

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.

Peach Cobbler

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  • 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.

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Mixes-In-Jars #2 – Fruit Crumble

According to Grace, “Crumble makes everything better!”  So, when I came across a recipe called Fruit “Crumble,” how could I possibly resist.

I made this dessert a few weeks ago using Concord Grape Pie Filling and then again tonight using Plum Pie Filling.  Both were excellent and definitely a quick and easy dessert for a busy day. Putting the main ingredients in a jar and sealing it makes the prep time a mere five minutes.  Who doesn’t have five minutes to make a hot and hearty dessert?

Fruit Crumble

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  • 1 1/2 Cups Quick Cooking Oats
  • 1 Cup Packed Brown Sugar
  • 1/2 Cup Flour
  • 1/3 Cup Cold Butter, shredded
  • 1 Quart (4 cups) Pie Filling

Dump contents of jar into large bowl.  With a cheese shredder, shred the cold butter into the bowl. The cheese shredder is a great way to turn a cold stick of butter into tiny pieces.  I like this method far more than using a pastry blender to cut the butter into the dry ingredients.

Combine the butter and dry ingredients with fingers.  Press half the mixture into a 8×8 greased pan. Add pie filling and top with remaining crumble.  Bake at 350 for 35 to 40 minutes.

When I went to put the jars of the crumble mix together, I found I only had “old-fashioned” oats to work with, not “quick-cooking.”  This is an easy fix.  I just dumped the canister of old-fashioned oats into my food processor and pulsed it six or seven times.  This broke up more than 50% of the oats and quickly turned them into “quick-cooking” oats.

DSCF7189Note that at the top of the jar there are some mini marshmallows.  I read somewhere that these are supposed to stop the brown sugar from getting hard.  I’ve never tried this before and with the jar being sealed by my Foodsaver it might not be necessary, but I figured it couldn’t hurt.  I’ll just take the marshmallows out before dumping the mix in the bowl.

Crumble is definitely a crowd pleaser around our house, and for this I am — Simply Grateful.