Two years ago, while visiting my sister in Chicago, I was asked to make tacos for dinner. When I asked my sister what she wanted for dessert she said, “Ooh! I want an apple cobbler!” Perfect, easy, done.
That night, after some rather tasty tacos and frosty margaritas, I brought out the cobbler. “What is that?” my sister asked.
“It’s a cobbler. What else would it be?” I responded, rather confused.
“Where’s the crispy stuff? You know, the oatmeal?”
“There is no oatmeal in a cobbler,” I said. “What you’re talking about is a crisp.”
We then got into a huge debate on which was better: a tender cobbler or a crunchy crisp.
Here’s a little refresher for those of you who get the two desserts confused. A cobbler is a deep-dish dessert, usually filled with fresh fruit and topped with a biscuit style crust. A crisp, on the other hand, has a fruit filling with a crumb topping. The crisp topping is usually made with flour, nuts, oatmeal, cookie or graham cracker crumbs. Both desserts were favorites amongst American settlers and were often served for breakfast as a main course.
So, my fellow food enthusiasts, which is better? A cobbler or a crisp?
More Crisp & Cobbler Recipes
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Added your blog. We appreciate you discussing. Surely really worth the time from our reports.
I love cobblers like my Grandma Hallie Bush used to make!!It was baked in an oblong 9X13 or bigger pan,and,lined with crust,followed by the fruit mixture of fruit,flour,sugar and a dab of butter dotted on top,followed by another thinly rolled out crust atop of the fruit mixture,more fruit mix,with a final crust over top and baked at abt 350 degrees for an hour or so.
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