Hey everyone! For those who underwent a time change this past weekend, I hope you are enjoying the time change that has given us an extra hour of sleep on Saturday into Sunday night! Now although I loved my extra hour and the fact it is no longer dark on my way to the lab in the morning, I hate the fact that it gets dark earlier and has me going home in the darkness - which is not great for taking pictures of my current projects and recipes once I get home!!! So please bare with me, and know that I'm trying by best to make everything look appealing and attractive! BUT BACK TO FOOD! So I've always wondered what the differences are between fruit crisp, crumble and cobbler - all I knew (before some research of course) is that all of them described baked fruit with a type of topping. So what defines crisp, crumble and cobbler? Leaving out any regional differences, crisp and crumble are more similar to each other than cobbler. Cobbler is baked fruit with a biscuit like topping whereas both crisp and crumbles have streusel-like toppings. To separate crisp and crumbles? The lines have been very blurred and thus today they may be used to describe the same thing. However traditionally a crumble is a topping mixture made of flour, sugar, spices and butter; it is more dough like and not as crisp as a crisp (lol!). To make a crumble a crisp? The addition of oats and/or nuts! So with all this crisp, crumble and cobbler talk, time for my favorite apple crisp recipe that I learned to make in home economics back in ninth grade. I have made it so many times and adjusted it so many times that it has now become a Beader Chef Original! I personally like a lot of crisp therefore you may find an imbalance between fruit and topping, however you can always scale the crisp topping by half; I've tried this and it covers the apples as well, let me know what you think! Hope you enjoy! Happy baking! :) Apple Crisp The Beader Chef Original Servings: 6 to 8 Ingredients:
Directions:
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