From berries to mangos to peaches, summer is bursting with fresh fruit, and there’s no better way to enjoy them than baked into fresh, buttery pastries. But is that delicious dessert a crisp, cobbler, or a crumble? And how are they any different from slumps or betties?
Below is your guide to the delicious fruity desserts you’ll encounter this summer plus recipes so you can make your own because there’s no better experience than hands-on learning.
Crisp and Crumble
There’s a huge debate in the culinary community as to what makes these desserts different. In general, both are composed of a baked fruit mixture sprinkled with a crumbly topping of flour, sugar, butter and, in some instances, oats. Some bakers will tell you that crisps technically include oats while crumbles leave them out, but there are plenty of recipes that say otherwise, so it’s safe to say these terms are pretty interchangeable. This strawberry kiwi crisp by How Sweet Eats puts a tropical twist on the classic recipe.
A cobbler’s baked fruit filling is suspiciously similar to that of a crisp or crumble, but it’s topping is decidedly different. The batter or biscuit crust is typically dropped on top of the fruit in rounds, giving the appearance of a cobbled road (hence the name). This cherry cobbler by From the Grapevine is sure to be a crowd favorite at summer barbecues.
Grunt or Slump
The name you’ll hear this cobbler-copycat called by depends on your region, but they both refer to a fruit dessert with a drop biscuit crust cooked on a stove rather than in the oven. The name “grunt” comes from the sighing sound the fruit filling makes as it heats up and releases air. Hear it for yourself when you make this apricot grunt by Eating Well.
Betty or Brown Betty
The buttery crumbs in this dessert are layered with the fruit filling to ensure rich sweetness in every bite. Recipes sometimes include berries and pears, but most classic versions, such as this one by The Pioneer Woman, use apples.
Buckles are the most cake-like of all these recipes, with the fruit added to a batter and a streusel topping of flour, sugar, and sometimes oats sprinkled on top. The name comes from the appearance of the dessert after baking which appears to buckle or warp slightly. Blueberry buckles, like this one by King Arthur Flour, are the most common recipe.
Want to show off your MilSpouse baking skills? Get a group of friends together for a neighborhood bake-off! Or, just enjoy your baked goods and each other’s company by hosting a BYOBaked Good party! For inspiration, check out SpouseLink Ambassador Jessica’s pastry event.
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