Cobblers, Crumbles & Crisps Round Up!

Today friends came over for a cooking class where we focused on Cobblers, Crumbles & Crisps. We all made our own using either apples, pears, and peaches. But before we get into the recipes, do you know the difference between a Cobbler, Crumble & Crisp? If not, here’s some helpful info to figuring out the differences (which I found HERE) :

Cobblers – American cobblers are considered “fruit stews with dough dropped on top before baking” (ochef.com) They involve a bottom layer of fruit that is then topped with ingredients for a biscuit dough. The result is a dense, rich dessert. Not to be confused with British cobblers (made with meat), popular cobbler ingredients include: apples, peaches and cherries.

Crisps – Crisps also have a bottom layer of fruit, but their topping is much more crunchy than cobblers. Instead of a dough-like pastry that rises, the crisp is topped with a different proportion of butter, sugar and flour that is sort of crumbly, and only briefly browned in the oven. Crisps might include oats or granola in their topping as well.

Crumbles – The crumble also begins with fruit at the bottom, but is topped with a different butter-flour-sugar mixture called a ’streusel’. The three ingredients are mixed just until crumbly and then poured on top of the fruit. This dish is very similar to a crisp but the crumble originated in Britain whereas the crisp is seen as more American. Crisps are also more rich than crumbles with higher amounts of sugar, butter and flour.

Ingredients Used:


To create our Cobblers, Crumbles & Crisps, we started by slicing the fruit of our choice into slices and placing them in a greased baking dish. From there, we topped our fruit with one of the following adapted recipes to distinguish them from Cobblers, Crumbles & Crisps:

Cobbler Recipe

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2/3 cup unsalted butter
1 egg, slightly beaten

Preheat your oven to 350 degrees F.

Place fruit in the bottom of a baking dish and sweeten, to taste, with a little sugar depending on ripeness. In medium mixing bowl, sift all dry ingredients. Cut in butter and add beaten egg. Mix until crumbly and sprinkle over fruit, covering all exposed fruit. Bake for 25 to 30 minutes until golden.

Crumble Recipe

1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Preheat your oven to 350 degrees F.

Place fruit in the bottom of a baking dish and sweeten, to taste, with a little sugar depending on ripeness. In medium mixing bowl, sift all dry ingredients and cut in butter. Mix until crumbly and sprinkle over fruit, covering all exposed fruit. Bake for 25 to 30 minutes until golden.

Crisp Recipe
3/4 cup all-purpose flour
2/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
1/2 cup instant oatmeal or rolled oatmeal

Preheat your oven to 350 degrees F.

Place fruit in the bottom of a baking dish and sweeten, to taste, with a little sugar depending on ripeness. In medium mixing bowl, mix the flour, brown sugar, cinnamon and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans & oatmeal and sprinkle over filling. Bake crisps for 25 to 30 minutes. Cool 10 minutes before serving.

Some of the finished ones while others were baking:

To join in the fun, my fellow bloggers have submitted their favorite Cobbler, Crumbles & Crisps recipes! As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event’s winner is Shayne of One Bite At a Time! Shayne has won a Stoneware Mini Baker to continue baking throughout the fall, compliments of Pampered Chef. Congratulations Shayne and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers…

Karen of Loves To Eat Weblog
from Florida
PB&J Crumble Bars
Everyone is familiar with the classic peanut butter and jelly combo… but Karen puts a twist on it by incorporating the flavors into PB&J Crumble Bars! Check out her blog for the recipe and where she found it!
Shayne of One Bite At a Time
from New Jersey
Quick Apple Crumble for Two
Shayne makes these wonderful individual Apple Crumbles for her and her husband to enjoy. I love that these are perfectly portioned and each person gets just enough crispy, crumbling topping all to themself! To find out what inspired Shayne to make these, check out her blog and get the recipe too!
Becke of Columbus Foodie
from Ohio
Caramel Apple & Pear Crisp
How often do you try recipes from brand names? Well Becke did and she submitted this Caramel Apple & Pear Crisp recipe from Pillsbury. Doesn’t it look amazing? You know you want the recipe… so check out Becke’s blog for it!
Kristina of About a Bit of Everything
from Illinois
Apple Crisp
When you’re invited to dinner, one of the best things to bring is a dessert… and Kristina did just that with her Apple Crisp. It’s a great dessert for fall that involves using some common pantry ingredients so you have no excuse not to make this! Check out Kristina’s blog for the recipe!
Kayla of Central Cooking
from Illinois
Apple Cinnamon Cobbler
Kayla
Therese of In the Kitchen
from Illinois
Blueberry Crumb Bars
Therese created these fabulous bar treats which are a cross between a blueberry crisp and lemon bar. They look delicious and were inspired by her favorite cooking blog. To find out what that blog is and to also snag the recipe, check out her blog!
Therese
Kelly of Kelly Cooks… and Other Amazing Feats
from Pennsylvania
Southern Peach Cobbler
With quite a few peaches to work with, Kelly creates this delicious Southern Peach Cobbler. It was definitely the best she ever had and suggests that the recipe can be made with other fruits as well. Even better is that the top crust maintains its texture for several days without becoming soggy! Check out Kelly’s blog for the recipe!

Pork Schnitzel & Creamy Mushroom Topping

I made the following for my Oktoberfest event. You can read and get other recipes from the event HERE.

Robert’s Pork Schnitzel & Creamy Mushroom Topping
recipe HERE

6 thin, boneless “breakfast” pork chops
1/2 cup flour
Salt and pepper
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1 teaspoon dried rubbed sage
2 tablespoons vegetable oil
12 ounces sliced mushrooms
1 teaspoon minced garlic1 12-ounce jar roasted chicken gravy
Juice of 1/2 lemon

Flatten each pork chop lightly with a flat meat mallet or heavy skillet into a uniform thinness. Place the flour on a plate or in a glass baking dish and season with salt and pepper. Place the eggs in a baking dish or pie plate. Place the seasoned bread crumbs in another baking dish or glass pie plate and stir in the sage. Dip a pork chop into the flour, coating both sides and shaking off excess. Next, dip into the egg, coating well, then into the seasoned bread crumbs. Place on a plate and continue until all 6 chops are breaded.

Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. When the oil is hot, add 3 of the pork chops and cook until golden brown, about 2 minutes. Turn and brown on other side, cooking until done, about 2 minutes more. Remove to a paper towel-lined plate, add another tablespoon of oil to the skillet and brown remaining chops, adding them to the plate and setting aside when they are done.

Add the mushrooms and garlic to the hot skillet. Season with salt and pepper and saute over medium-high heat until the mushrooms are golden, about 5 minutes. Stir in the chicken gravy and lemon juice and bring to a boil. Place the pork chops on a platter and top with the sauce.

German Cheese Fondue

I made the following for my Oktoberfest event. You can read and get other recipes from the event HERE.

Megan & Matt’s German Cheese Fondue
recipe from HERE

1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce

For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

Lemon Honey Yogurt Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Jennifer’s Lemon Honey Yogurt Muffins

Recipe adapted from HERE

2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons honey
2 eggs
1 1/4 cups plain yogurt
1/4 cup butter, melted
1 tablepoon grated lemon zest

Lemon Syrup:
1/3 cup lemon juice
1/3 cup sugar
3 tablespoons water

Preheat oven to 375 degrees. Grease muffin tins. In a small bowl stir togther flour, baking powder, baking soda and salt. In another bowl combine sugar, honey, eggs, yogurt, melted butter, and lemon zest and beat thoroughly. Add dry ingredients and mix until incorporated.

Fill muffin cups 2/3 full. Bake 12-15 minutes or until delicately browned and tester comes out clean. Prepare syrup ingredients in small saucepan and boil one minute. Set aside. When muffins are done, poke tops with toothpick. Drizzle about 2 tablespoons of syrup over top of each muffin.

Let cool a few minutes then remove from pan. Serve warm.

Pumpkin Butterscotch Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Stacey’s Pumpkin Butterscotch Muffins

Recipe adapted from HERE (?)

2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 3/4 cups pumpkin
4 eggs
1/2 cup oil
2 cups nuts, optional
2 cups butterscotch chips/morsels

1. Combine all dry ingredients. Add pumpkin, eggs, and oil. Mix until smooth. Add nuts if desired and the butterscotch chips.

2. Bake at 350 degrees for 20 minutes or until done.

Corn Muffins with Currants

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Jenny’s Corn Muffins with Currants

Recipe adapted from HERE

1/2 cup dried currants
1/2 cup hot water
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup yellow cornmeal
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup part-skim ricotta cheese
2 large eggs
Cooking spray

Preheat oven to 350°.

Place currants and 1/2 cup hot water in a bowl. Cover and let stand 20 minutes or until soft. Drain currants.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a medium bowl. Combine ricotta and eggs, stirring with a whisk; stir in currants. Add ricotta mixture to flour mixture, stirring just until moist.

Spoon batter into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; place on a wire rack. Serve warm.

Cranberry Cardamom Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Frances’s Cranberry Cardamom Muffins

Recipe adapted from HERE

3 1/2 cups all-purpose flour
1 3/4 cups sugar
1 3/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 1/2 cups fresh or frozen cranberries
4 eggs, lightly beaten
2 cups sour cream
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract

In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 15-10 minutes or until muffins test done. Remove from pans; serve warm.