Sunday, August 19, 2007

A Cobbler, A Crisp, or A Betty?

My friend Heather asked for a recipe for cobbler. I'm not a big cobbler fan, probably for the same reasons she said in her comment, the recipes she's tried were just kind of blah. Anne Byrne, the Cake Mix Doctor gives these definitions: A cobbler is fruit and sugar topped with a pastry crust. A crisp is fruit and sugar covered with sweet, buttery crumbs and often nuts. A crumble is similar except the topping is denser and might contain oats. A buckle is a sweet batter baked up around a fruit topping. A betty is similar to a cobbler, but made with buttered bread cubes instead of a pastry. Now that we have our terms straight, I can tell you I prefer crumbles and crisps. I have two basic recipes I like to use and I will give you both of them because they are both fairly easy. Well, one is really easy and the other gets easier the more you make it. Heather, I hope this is what you were looking for.

The first one is the easies one because it uses a cake mix:

Fruit Crisp

2 - 16 oz bags of unsweetened frozen fruit or
6 cups fresh fruit
1 package plain yellow cake mix, white cake mix, or French vanilla cake mix
1 cup cold butter or margarine (2 sticks)

Preheat oven to 350 degrees. Place fruit in the bottom of a 9 x 13 baking pan. Cover fruit with half of dry cake mix. Cut the butter into 1/2 inch pieces and scatter half of these on top of the cake mix. Top with remaining cake mix and remaining butter. Bake 60 - 65 minutes. Let cool 10 minutes. Serve with ice cream.

The next recipe is another wonderful one from my mother-in-law. I must give you a warning that you could end up with every teenage boy in a mile radius salivating at your door. At least that's what happens whenever I make it for a youth event or church supper. We have always called it Brown Betty, however from the definition above, it is more technically a crisp. I never measure this one so I will do my best to explain it in an easy way.

Brown Betty

Preheat oven to 375 degrees.

4 - 6 cups fresh or frozen fruit
1/2 cup sugar
1 tsp cinnamon
1 /2 tsp nutmeg

Place in a 9 x 13 pan and combine well. In a medium bowl combine with a pastry blender:

2 cups flour
1 1/2 cups white or brown sugar
1 cup margarine or butter

Spread over fruit. Bake 30 - 40 minutes until golden brown and bubbly.

Hope you like those!


Anonymous said...

If you like a really traditional bready cobbler that goes GREAT with vanilla ice cream:

Melt a stick of butter in a 4x4 glass dish (heat oven to 400)

Mix 1 cup self rising flour
1 cup milk
1 cup sugar

When butter is melted and hot pour batter over it
On top of the batter drop in whatever fruit (1-11/2 cups) you like (warning, if you use canned peaches or the like, drain them first)

Bake until golden brown

YUM-good with blackberries from the Watson farm

Meriam said...

Thanks! That may be what Heather is looking for. It also looks super easy!

Christin said...

Since you are my food guru - here's my question:
Do you have nay ideas for "make-a-head" lunches - that aren't burritos - I do not love burritos as much as your husband!!?????

AbbyAnn said...

I have to tell you my victory from this weekend!

I saw your post about rotisserie chicken and thought...i need to try this. i had a potluck friday night, I made a curry chicken salad with a rotisserie chicken that 3 people asked for the recipe for! then i went home and made my very own chicken stock that is now in my freezer! i was so proud putting those containers in the freezer. thank you Meriam!

(i've joked that i'm saving the stock for this winter to make soup during our "cold snap," as the locals call it, here in fort myers.)

-Abby Alter

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