What is cobbler, crumble, crisp. And how to cook them
Do you know at least one of these words that sound like a spell from good old children's fairy tales - cobbler, crumble, crisp? These are actually the names of American pies. They are all like brothers and sisters from the same family: somewhat similar, but still different. They also have other relatives.
What unites these pies is a theme beloved by modern chefs: seasonality. All of them consist more than half of seasonal fruits, berries and sometimes vegetables, that is, ingredients that a real housewife with a small garden always has on hand. In addition, these are not quite pies in our understanding - there is not much dough in them, it does not play a dominant role and most often is only on top, and not in a particularly even layer. In short, you don’t need a rolling pin or dough handling skills for them. Accordingly, they do not look very presentable. The main thing is taste.
When the first settlers from England reached the shores of America, they had to learn to improvise. After all, there were no familiar apples from the old orchard at hand, no supply of dried fruit, no convenient stove... Everything alien and incomprehensible grew all around, and somehow you had to manage to make pudding out of it for lunch. Well, nothing, everything that was there was used, what was not there was grown. They put them in molds, sprinkled dough from the remaining butter, sugar and flour on top - and there you have it - a pie. The first colonists served them as a main dish; they acquired the status of desserts closer to the middle of the 19th century. Let's deal with each one separately.
Crumble
Perhaps the most common pie outside the United States. Fruits or berries are placed in a well-greased mold and sprinkled with very crumbly dough. Oil is not needed at all to prevent the cake from sticking - anyway, there is no bottom layer, just syrup. This is a very important ingredient, largely responsible for the taste of the crumble. The dough crumble, a mixture of flour, sugar, butter and spices, cooks very quickly, so baking the filling, especially the hard fruit, is more important in this pie.
Apple crumble with raisins
Cobbler
Of all the honest company, he is the least like a pie. Filled with fresh fruit are individual dumplings (aka “cobblestones”) made from a soft dough with added cream. Cobbler is always served warm or even hot. If in the USA it is made exclusively with fruits and berries, then in its homeland, England, cobblers were prepared mainly with meat. It could be beef or turkey, most often with mushrooms, onions and herbs. However, in the understanding of the modern British, cobbler is still a dessert; few people continue to bake meat versions. And in vain - it’s terribly tasty.
Vegetable cobbler with bacon and cheese
Crisp
Very similar to crumble: fruit and crispy dough on top. An important difference is that crumbly dough always contains oatmeal. In addition, the filling in a crisp should also be crunchy (crisp in English), at least initially (apples, hard pears, quince). Most often, crisp is served warm.
Crisp with rhubarb, strawberries and hazelnuts
Pandaudi
The filling in pandaudi is always very juicy and even watery (most often berries, but there can also be apples). This is the only pie for which you may need a rolling pin, because the dough, very similar to the classic minced dough, still fits like a flatbread over the filling. However, it can be formed by hand. First, the filling is lightly baked with sugar to release the juice. Then you need to cover it with dough and bake until the dough is ready, that is, crispy on top. And finally, this cake needs to be carefully broken right in the mold so that the crust absorbs the fruit juice, and served while the “crispy-juicy” line has not yet been completely passed.
Coconut pandaudi with cherries
Buckle
There are two types of dough in this pie: soft, which is poured into a mold, immersing pieces of fruit in it (it is this that, when rising in the oven, “bulges” so that the fruit is drowned in it), and crumb dough on top - it is also often called in the Austrian style "streusel". Streusel has just a little flour and/or nuts, a little butter and a lot of sugar. Children usually fight to pick up the crumbs that have fallen off the brown-baked streusel. The most popular filling for bakla is blueberries, followed by apricots and peaches.
Buckle with apricots and ginger
Even for a person whose native language is English, some of these names sound strange. For example, the word “cobbler” brings to mind pebbles, cobblestones, or clumsy work. “Slump” is a landslide, “grunt” is a grunt or grunt. Buckle means to bulge. And the word “pandowdy” generally consists of two parts: “frying pan” and “sloppy”.
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Cooking according to the recipe:
- Preheat the oven to 230°C.
- To make peach filling:
Combine sugar, flour, cinnamon and salt in a large bowl. Add the peaches and stir briefly to coat them. Stir lemon juice and cornstarch into water, then add to peaches. Grease an oval dish with butter and pour the peach mixture into it. - To prepare the top:
Place all dry ingredients in a medium bowl, add knobs of butter and use your hands to stir the mixture until crumbly. - Sprinkle half of the butter and dry ingredients mixture over the peaches. Place the pan in the oven and immediately reduce the heat to 180°C. Bake uncovered for 30 minutes, then add remaining sprinkle mixture. Reduce heat to 350°F and bake until golden brown and bubbly, about 45 minutes. Remove the dish from the oven and let stand for 15 minutes. before serving.
- Serve cobbler with vanilla ice cream or fresh whipped cream.
Categories:
recipe / Holiday dishes / Desserts / Sweet pies, tarts and casseroles / Cobbler / American cuisine / Guy Fieri
Cobbler
Cobbler (eng. cobbler - tavern owner, brewer) is a cocktail dessert drink consisting of a variety of fruits, syrups, juices, alcoholic beverages and crushed ice.
Cobbler was first prepared in America in 1809. It was made by a tavern owner as a sign of reconciliation after a quarrel with his wife, which made her completely delighted, and the whole world received a new drink.
The main distinguishing feature of cobblers from other cocktails is its preparation technology. Unlike others, it is not mixed in a shaker. The drink glass is filled 2/3 with crushed ice, and then all the necessary fillers are added. Decorate the glass and add fresh (apple, pear, orange, banana, plum) or canned (pineapple, cherry, peach, grape, apricot) fruits inside.
Not very strong alcoholic drinks such as wine, champagne, port or aromatic liqueur can be used as an alcoholic filler. All fruits should be evenly distributed in the glass. This drink is served with a straw and a spoon for fruits and berries. Due to the abundance of fruit in the drink, some call cobbler a “fruit salad in wine sauce.”
Cobbler is a great refreshing drink, especially on hot days. It acquires its positive properties due to the fruit and berry ingredients it contains.
So strawberry cobbler is prepared by mixing strawberry juice (50 ml), strawberries (20 g), lemon (20 g) and vanilla (10 g) syrup. All ingredients are shaken and poured into a pre-prepared glass with crushed ice and berries. The drink is topped with whole strawberries and cream. Strawberry cobbler is rich in vitamin C and folic acid. The enzymes that strawberries are rich in improve appetite and intestinal function, and stimulate the outflow of bile and urine.
Pineapple cobbler is prepared from pineapple and currant juice (30 g each) and canned pineapple pieces (20 g). The juices are poured into a glass with ice and garnished with a slice of lemon. This drink preserves pineapple vitamins B, A and PP, as well as a number of microelements. Currants enrich the drink with vitamins C, E and antioxidants. Pineapple cobbler has a positive effect on the cardiovascular system, lowers blood pressure, has an anti-infective effect, improves appetite and relieves attacks of nausea, for example during pregnancy.
Coffee and chocolate cobblers consist of coffee (20 g) or chocolate (20 g) syrups, respectively, raspberry syrup (10 g), finely broken dark chocolate (20 g) and strong unsweetened tea (50 g). All ingredients are mixed in a mixing glass and poured into a serving glass. The drink is topped with whipped cream. Cobblers made from such components have a tonic effect and give a boost of energy and vigor.
Egg cobbler is made from beaten raw egg, milk (20 g), strawberry juice (20 g) and orange syrup. All components are thoroughly mixed and poured into a glass filled with ice. Sometimes currant juice is added to it. The drink turns out to be very nutritious, rich in protein and healthy fats for the body. When preparing the drink, remember that the eggs should be as fresh as possible. Under no circumstances should you use an egg with a damaged shell.
Some cobblers contain alcoholic beverages, so consuming them in excess can lead to alcohol poisoning. Pregnant and lactating women, as well as children under age, should not consume such cobblers.
You should also be careful about those components of the drink that cause allergies.
Milk Cognac Beer Wine Compote Tea Coffee Kvass Juice Martini
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A cobbler is... What is a cobbler?
cobbler
Dessert drink. Its only required component is food-grade crushed ice, which fills the glass by a third or half. Other components may include juices, syrups and fruits with the addition of wines, liqueurs, champagnes and other alcoholic beverages.
(Culinary Dictionary. Zdanovich L.I. 2001)
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Cobblers are mixed drinks made from alcoholic beverages, juices and fruits. They differ from other drinks in the abundance of fruit. You need to choose fruits that go well with juices and syrups. Pour all the required ingredients into a tall glass pre-chilled and filled 1/2 full with finely crushed ice, garnish with fresh, canned or freshly frozen fruits and berries, and decorate the drink with a candied mint sprig.
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(Source: United Dictionary of Culinary Terms)
Cobbler
dessert drink. The only required component is food-grade crushed ice, which fills the glass by a third or half. Other components may include juices, syrups and fruits with the addition of wines, liqueurs, champagnes and other alcoholic beverages.
(Source: “Culinary Dictionary” compiled by EdwART, 2008.)
Cobbler
Cobbler - translated as “long sip”, is a drink that is not usually drunk in one sip, like, for example, vodka or most cocktails. Cobbler is drunk through a straw, slowly. The general technology is as follows: the glass is half filled with pieces of ice, aromatic liqueur is added and finished with wine or champagne.
Dictionary of culinary terms. 2012.
.
dic.academic.ru
Cobbler
- The Cobbler cocktail was invented in America back in the 19th century. According to legend, this drink was created by the owner of one of the taverns, who thus wanted to make peace with his wife. After another quarrel, this man decided that, regardless of the reason for the quarrel, a woman’s heart would certainly thaw if she treated the lady to a wonderful dessert. And if it is dessert, alcohol and a cocktail at the same time, the chances of reconciliation will increase.
However, the word “created” in this situation is not entirely appropriate: the ingredients used in the creation of “Cobbler” are the simplest: the alcohol base itself, fresh fruit and juice. You can use liqueur or wine as an alcoholic base; there are also types of “Cobbler” that use champagne.
This cocktail is prepared in tall glass glasses or wine glasses. As a rule, these are highball, collins, hurricane, goblet.
Depending on the recipe, the proportions of ingredients in a cocktail can be very different, but one thing remains unchanged: there should always be a lot of ice in the glass before adding the ingredients (usually the glass is filled two-thirds with ice). The most commonly used ice is frappe (crushed ice), which helps to quickly cool the drink.
As for fruits, they can be any kind, and not necessarily fresh: canned products can also be used to prepare Cobbler. At the same time, “Cobbler” is practically not mixed by hand, much less with a shaker. The cocktail is served with a straw. Sometimes the drink comes with a small spoon for eating fruit (if there is a lot of it).
Despite the fact that such a drink always turns out to be pleasant and delicate in taste, people drink it not only for pleasure. For example, strawberry cobbler helps improve intestinal function and improves appetite, and cobbler with pineapples has a beneficial effect on the cardiovascular system, so this cocktail can safely be called “medicinal.”
But, like any alcoholic drink, “Cobbler” can turn from healthy into harmful if you overdo it with the amount. In addition, before preparing the drink, you should take care to exclude fruits to which you may be allergic.
In our bar dream book you can find out why you dream about a cocktail.
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Apple cobbler
I would like to bring to your attention the American apple cobbler that none other than Michelle Obama prepares for her husband. She gave this recipe in an interview with Yankee Magazine and admitted that she even had to prepare it for official receptions in the White House. The recipe is simple but effective. Its delicious taste is unforgettable, and its appearance is terrible! It is completely unphotogenic and I didn’t even want to post a photo. I was struck by the fact that the cobbler needs to be baked for three whole hours! I've never baked a pie for so long before. How can you resist curiosity and not try to cook something in a completely new way for you! For me this is simply unthinkable! You need to start preparing cobbler in the evening. In the evening, prepare the dough and apples. And in the morning all that remains is to roll out the dough and bake the cake and, having tasted it, exclaim: “Yes, we can!”
For dough (pie crust): 280 g flour 1 spoon sugar (20 g) 1 teaspoon salt (5 g) 260 g butter 4-5 spoons cold water (35 ml) 2 teaspoons apple cider vinegar (vinegar can be replaced 8 more grams of water) For the filling: 8 Granny Smith apples 350 grams brown cane sugar 1.5 teaspoons cinnamon 1 teaspoon grated nutmeg ½ teaspoon salt 30 grams flour 120 grams butter 1. For the dough, cut the butter into small pieces (7-8 mm) and put in the refrigerator for an hour. 2.Place flour, sugar, salt into the processor and mix. 3.Add cold butter and pulse all the ingredients until you get crumbs in the form of coarse semolina. 4.Mix vinegar and 4 tablespoons of cold water. 5.Add liquid to the processor a little at a time and mix gradually, turning on the processor in pulse mode. If the mixture seems too dry, add another drop of cold water. 6.When the mass becomes more or less homogeneous, transfer it to a work surface and knead it with your hands. You will notice white flecks of butter in the finished dough. That's how it should be! This will make the cobbler tender and crumbly. The dough can be used immediately, but it is better to put it in the refrigerator overnight while the apples are infused. 7. Let's move on to apples. Mix sugar with flour, cinnamon, nutmeg and salt. I want to clarify about nutmeg. If you grate the nut yourself, then 1 spoon will be too much, it is too fragrant. If you already have the nut in powder, like a spice, then feel free to add 1 teaspoon. 8.Skin the apples, remove the core and cut them into fairly wide slices. 9.Place the apples in a bowl and mix with the prepared spices. Cover the bowl with a lid and leave to steep overnight. 10.Apples will release juice. 11.Prepare a baking dish with a high side. Grease it with oil and sprinkle with flour (or line with baking paper) 12. Take out the finished dough (it will be quite hard, but will warm up quickly) and divide into two parts, one slightly larger than the other. Roll out most of the dough on a floured work surface into a circle 5mm thick. 13.Place the rolled out dough into the pan, leave the edges hanging over, and prick with a fork. 14.Place apples on top. The recipe calls for pouring all the juice from the apples on top. But apples can release too much juice. So be careful! Just a couple of spoons of juice will be enough. 15.Crumble 90 grams of butter on top. 16.Roll out the remaining dough and cover the apples with it. Pinch the edges of the two cake layers, bottom and top, well. Melt the remaining butter. Brush with melted butter. Make a hole in the center or cut into rays to allow steam to escape. Preheat the oven to 160°. Place the cobbler there and reduce the temperature to 150°. Bake for 3 hours. After 2.5 hours, start keeping an eye on the cobbler so that it doesn’t start to burn. You can serve cobbler with creamy ice cream. I served with whipped cream. Yes, we can!
