Super Easy Apple Cobbler Recipe (2024)

FAQs

What's the difference between apple crisp and apple cobbler recipe? ›

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

The biggest difference is that a cobbler is so easy to make (easier than pie!). While a pie is made with a bottom crust and often a top crust, the dough and the fruit filling cook together in a cobbler. Peach cobbler is best served warm with a scoop of vanilla ice cream on top, but it's also delicious cold.

Brown sugar– to sweeten up those tart apples! Lemon juice– a squeeze of fresh lemon juice to prevent the apples from browning. Cornstarch– to thicken up the cobbler filling.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

Lemon juice keeps the flesh of your apples from turning brown before you bake them, making for a more appealing presentation. This way you can prepare your apple crisp with oatmeal before you start dinner, then set it on the counter until you're ready to bake.

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.

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

The method for the topping goes like this: Combine equal parts flour and sugar, and add enough melted butter to make a dough. This makes a very sweet cobbler with a topping somewhere between a sugar cookie and pie crust.

Origin. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.

When you cook apples, the pectin in them breaks down, making the apples watery. The lower pH value of tart apples reduces the amount of pectin that breaks down, so the apples hold their shape and get less mushy. This will prevent your pie from getting watery.

What are the best apples to bake with? ›

Which apples bake best? For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

If your Peach Cobbler is mushy, it means either 1) your peaches were too ripe and broke down too much when baking (this can also produce a mushy topping), or 2) the Peach Cobbler was overbaked. Take care to use firm but ripe peaches and bake the cobbler until the topping reaches 200 degrees F.

Sugar: You'll need white sugar for the berries and for the batter. Cornstarch: Cornstarch keeps the blackberry cobbler from becoming runny.

Mistake: Baking at too high of a temperature

Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.

Apple crisp is a dessert made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand.

Both are very similar apple desserts, but the difference mainly comes down to the crumble topping: Instead of the flour and oat mixture used in an apple crisp, an apple brown betty uses breadcrumbs for its crumbly, delicious topping.

A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

Though crumbles, crisps, and cobblers are more akin to pie, a buckle is a lot like cake. In fact, they look nearly identical to fruit-filled coffee cakes.