It’s 52 degrees out. By GA standards, that’s mildly frigid.
I got a cardigan on and I’m tossing cinnamon and cloves just about anywhere I can get away with. It’s that time… I’m falling hard for fall. For me, these initial chilly signify two absolute necessities:
- my feet having fuzzy socks on them
- my oven having apples in it
Whether your people prefer crumbles over crisps or buckles over betties, ’tis the season for any and all of it.
In the grand scheme of eating, what you call it doesn’t much matter. As long you have fresh fruit baked bubbly sweet with spices and some form of buttery crumb… I say you’re golden. But just for kicks and giggles and knowledge for the sake of knowledge, I’ve compiled a list of definitions pertaining to all these fruity, buttery, crispy, crumbly delights– each with an example from another stellar blog blessing the interwebs with delectability. Get in the know, try something new… variety is the spice of life and if now’s not the time for spice, then Lord help me.
Brown Betty— A baked dessert consisting of sliced fruit (most commonly apples) tossed in sugar and topped with a distinguishing characteristic of buttered bread crumbs.
Buckle— This dessert is made up of three layers baked together into what you might consider a cross between a cobbler and a coffee cake. First is a yellow cake batter topped with fruit (typically berries) pressed or mixed in, and finished off with a streusel topping.
Clafoutis— A French dessert traditionally made with black cherries baked into a custard-like batter, similar to a firm baked pudding. Today, you’ll see clafoutis made with a variety of fruits, but these would technically be considered flaungardes.
Another name… surprise surprise.
Cobbler—A dish composed of a sweet fruit filling, much like pie filling, baked in a deep dish with a cake-like batter, biscuit or pie dough over top.
Crisp— Fruit filling baked with a crunchy, crumbly topping– often containing flour, butter,sugar, oats and nuts.
Crumble— Essentially the same as a crisp; a fruit filling baked under a crumbly, pastry topping.
Grunt— Stewed fruit topped with dropped or rolled-out biscuit dough while cooking.
Pandowdy— Deep-dish baked fruit dessert covered completely with a thick, rich crust.
Slump— It’s the same dagum thing as a grunt. Two unpleasant names for a single scrumptious pleasantry.
Fresh Apple Crisp
Adapted from Martha Stewart
- 3/4 cup all-purpose flour, (spooned and leveled)
- 1/4 cup packed dark-brown sugar
- 2 tablespoons light-brown sugar
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 8 tablespoons unsalted butter, cold, cut into small cubes
- 1 cup old-fashioned rolled oats
- 3 pounds apples (such as Gala, Braeburn, or honey crisps) peeled, cored, and cut into 1-inch slices
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Preheat oven to 375 degrees. In a large bowl, mix together flour, dark and light brown sugars and salt. Cut butter into flour until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
In another large bowl, toss apples with lemon juice, cinnamon, cloves and granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving. Serve with whipped cream or vanilla ice cream.