Apple Cobbler (Old Fashioned Recipe) - Miss in the Kitchen (2024)

FAQs

What is the difference between apple cobbler and apple crumble? ›

A cobbler is like a pie filling, but without the bottom crust and it is usually much thicker, or higher or taller, than a pie. A crumble is usually a pie with a top crust that is crumbly. It is a crumbly, crunchy topping instead of a pie shell.

In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish. In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling.

Betty. Whereas crisps and cobblers are made up of a layer of fruit with either a streusel or pastry topping, with apple betty and its variations, we start constructing desserts made of alternating layers of fruit and pastry—or in this case crumbs.

Cobbler is usually topped with batter or biscuits in lieu of crust. Cobbler's name comes from its sometimes cobbled texture, which is a result of spooning or dropping the topping over the fruit rather than distributing it equally. This way, the filling can peek through.

However, we also love adding porridge oats for extra chewiness, as in these recipes for very-berry oat crumble and American-style apple crisp. Chopped and toasted nuts such as pecans, almonds or hazelnuts also make a lovely addition to a traditional crumble, for taste as well as an extra-crunchy texture.

The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.

This is known as oxidation and occurs when the cells within the fruit are exposed to air. Lemon juice helps with this, acting to coat the flesh and protecting it. It also adds extra flavour to your apple crumble recipe and offsets the sweetness of the sugar.

Apples that are past their prime might not be great for biting into as an afternoon snack or for a recipe with visible apple slices, but they've still got plenty of flavor. Older apples are great for baking (especially if they're one of the varieties best for baking).

This can keep them fresh for up to 6–8 weeks. If you notice physical signs of expiration, such as bruising, soft spots, or oozing, it's best to discard apples to prevent the intake of potentially dangerous compounds called mycotoxins.

If you want to extend the shelf life of your apples, Wortz and Scheck agree that the crisper drawer of your refrigerator is a great place to store them. "They can last six to eight weeks stored in a refrigerator," says Wortz.

What is another name for apple cobbler? ›

Apple cobbler (also known asapple slump, apple grunt, and apple pandowdy) is an old recipe in which the baked apples are topped with a cobbler crust formed of batter, pie crust or baking powder biscuit dough.

Slow and steady wins the crisp and crumble race. Baking in a moderate (350-375˚F) gives the fruit time to break down into that saucy goodness. Go too hot and the crumble topping with get too dark before the fruit is ready. You'll be left with too-hard fruit and a burnt topping, which will make both you and us sad.

Whereas crisps and crumbles are topped with a streusel-like mixture, cobblers are topped with a cake-like batter or a biscuit-like dough.

For a traditional take on this classic dessert, try the Neelys' Peach Cobbler (pictured above). This all-American dessert features a crumbly topping of butter, sugar and flour that is rubbed together (possibly with oats, nuts or cookie crumbs), then sprinkled over a fruit filling before baking.