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[1] An apple crisp is the perfect solution for when you don’t want to roll out a pie crust (photo © Urban Accents). [2] A serving of apple crisp is even prettier than pie when you serve it in dessert dishes. Here it’s served with custard sauce (here’s a recipe), but you could substitute a…
Continue reading “Easy Apple Crisp Recipe & The History Of Apple Crisp”
Contributing Editor Rowann Gilman returned from picking Ambrosia apples in Washington’s Wenatchee Valley, glowing over the food and restaurants there. If you didn’t catch her report on the apples, here it is. She brought back an apple crisp recipe that she can’t wait to have again. Since fall is prime apple crisp season, it arrives…
Continue reading “RECIPE: Apple Crisp With Ambrosia Apples”
[1] Cherry cobbler—the biscuit dough dropped on top of the fruit resembles cobblestones (photo © Choose Cherries). [2] It’s called a cobbler because the biscuit topping looks like cobblestones. The Le Creuset gratin pan is from Williams Sonoma (photo © Williams Sonoma). [3] An apple crisp, called a crumble in the U.K. The cooked fruit…
Continue reading “Crisp, Crumble, Cobbler, Betty, Buckle & More: The Difference”
There’s a group of cooked fruit desserts with crumb or pastry toppings that are similar enough to be confusing. Since today is National Cherry Cobbler Day, we’ll review the differences. BETTY or BROWN BETTY A betty is a crisp (see below) topped with buttered bread crumbs or bread pieces instead of streusel or another topping.…
Continue reading “FOOD HOLIDAY: Cobbler, Crisp & Crumble ~ What’s The Difference?”
