Crisps, crumbles and cobblers have a lot in common. For instance:
- They are all best served warm.
- All contain fruit that is mixed with sugar and often thickened with flour, cornstarch or tapioca.
- They are often served with ice cream or whipped cream on the side.
- All are popular simple summer desserts that use readily available fruit. They’re also typically great to bake on a brick on the barbecue.
- As delicious rustic desserts, they are generally served right from the baking dish or pan.
So what makes them different from one another? We have a set of working definitions we use with an Alberta kitchen in mind, though different countries and regions may use different names or recipe criteria.
Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust.
Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats. The crisp/crumble is then baked until browned and crisp, as the name suggests.
Brown Betty: A variant on the crisp, Brown Betties are made with alternating layers of fruit with spices and buttered crumbs.
Because there are so many variations on recipes for crisps, crumbles, cobblers and Brown Betties, and because one region’s crisp is another region’s cobbler, don’t judge the recipe by name alone. If you want a biscuit-topped cobbler, look for the biscuit topping in the recipe instead of solely relying on the name.
FAQs
Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.
What is the difference between a crisp and a brown betty? ›
A brown betty is similar to a crisp or crumble, except the topping is layered into the fruit mixture before baking for an intensely crunchy effect. Food Network Kitchen's Grilled Rhubarb Brown Betty is warm, sweet and super-crisp — excellent when served with a scoop of strawberry ice cream.
What's the difference between a pandowdy and a cobbler? ›
Pandowdy: A pandowdy is a deep-dish baked fruit dessert with a flaky pie or biscuit topping. The main difference between a pandowdy and a cobbler is that the topping is rolled out to the shape of the baking dish, placed on top of the fruit mixture and partially baked.
What is the difference between apple crisp and apple crumble? ›
Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.
Why is it called Brown Betty? ›
This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.
What makes a cobbler a cobbler? ›
Cobbler is usually topped with batter or biscuits in lieu of crust. Cobbler's name comes from its sometimes cobbled texture, which is a result of spooning or dropping the topping over the fruit rather than distributing it equally. This way, the filling can peek through.
Are pies and cobblers basically the same thing? ›
Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.
What is the difference between rhubarb crisp and rhubarb crumble? ›
The Difference Between a Crisp and a Crumble
Crisps and crumbles are similar, and often the terms are used interchangeably. However, traditionally a crisp includes oats or nuts in the topping, and a crumble—like this one—does not.
What's the difference between a blueberry pie and a cobbler? ›
The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.
What is the American version of crumble? ›
A crisp is “a type of dessert consisting of fruit baked with a crumble topping,” according to the Oxford English Dictionary's definition, citing an early use in a 1916 recipe for an apple crisp with a topping of butter, sugar, and flour that's mixed together by rubbing your fingertips “*ntil crumbly.” Often, at least ...
Both are crumb toppings containing the same ingredients but streusel often has more sugar, cinnamon, nuts and or oats included. Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
Should I refrigerate apple crisp? ›
Apple Crisp is very much like apple pie in that it doesn't NEED to be refrigerated, but the shelf life will be extended if you do store it in the refrigerator. I recommend storing it on the countertop for up to two days, or up to four days in the refrigerator.
Do Americans call crumble crisp? ›
Apple crisp is a dessert made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg.
What is the secret to crunchy crumble? ›
A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.
What makes something a crumble? ›
A crumble is typically a dessert with a crumbly topping consisting of flour, butter, sugar, and sometimes oats, baked over a fruit filling. Apple and rhubarb are two popular varieties. Savoury fillings such as meat, cheese or vegetables may alternatively be used.
