Monica Sweeney - Best Cobblers and Crisps Ever: No-Fail Recipes for Rustic Fruit Desserts

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please contact W. W. Norton Special Sales at
or 800-233-4830. The Library of Congress has cataloged the printed edition as follows: Names: Sweeney, Monica, author.
Title: Best cobblers & crisps ever : no-fail recipes for rustic fruit desserts / Monica Sweeney.
Other titles: Best cobblers and crisps ever
Description: Woodstock, VT : Countryman Press, a division of W. W.

Norton & Company, Independent Publishers Since 1923, [2016] |
Includes bibliographical references and index.
Identifiers: LCCN 2015045181 | ISBN 9781581573923 (pbk. : alk. paper)
Subjects: LCSH: Cobblers (Cooking) | LCGFT: Cookbooks.
Classification: LCC TX773 .S9864 2016 | DDC 641.86/52dc23
LC record available at http://lccn.loc.gov/2015045181 ISBN 978-1-58157-530-9 (e-book) The Countryman Press
www.countrymanpress.com A division of W. W. Norton & Company, Inc.,
500 Fifth Avenue, New York, NY 10110
www.wwnorton.com TO AIMEE CHASE,
FOR YOUR TWO CENTS AND MORE.

All it can take is a bit of piping hot fruit with a crispy topping, pulled fresh from the oven, to transport you somewhere special. These no-frills desserts are classics for two reasons: they are easy to prepare, and they rely on the natural, delectable flavors of fresh fruit to carry their weight. These fruity delights go by a variety of nameseverything from cobblers, crisps, and crumbles to grunts, slumps, betties, and buckles. Generally speaking, a crisp is a baked fruit dish with oats atop it, and crumbles are topped with flavored breadcrumbs. Cobblers are a bit distinct, as they generally feature biscuit dough that has been dropped by the spoonful onto the fruit filling, creating what looks like cobblestones (hence the name). Betties are sometimes just another version of a crisptopped with buttery, sugary streusel, with or without oats.

Grunts and slumps are skillet-cooked cobblers, and buckles tend to have cakey batter underneath the fruit, rather than atop it. Whatever you call them in your house, theres no denying that these incredible blends of sweet fruit and savory toppings taste like home. When making these recipes, keep in mind that the cooking pan you choose will not make or break your dessert. Most of the recipes call for an 8-inch baking dish or ramekin, but you can use what you have available. The delights of cobblers, crisps, and crumbles may traditionally start with apples or peachesbut to stop there would practically be a culinary crime. The endless possible combinations of fruits, flavors, textures, and spices can turn a seemingly unremarkable traditional dessert into something truly delectable.

Each chapter of this book highlights different fruits; we start with berries, stone fruit, and orchard fruit, and move on to the tropical and the autumnal varieties. Ultimately, if you take away anything from this book, it should be that the recipes for these treats are incredibly forgiving. Dont have enough oats to top your crisp? Toss in some nuts to add an extra crunch. Tired of the heaven-sent buttery, flaky cobbler biscuits? (Hey, anything is possible.) Try adding some extra flavors like cocoa powder, vanilla, or ginger to the batter. Weve also included some recipes for great tasting whipped creams and sauces to dollop or drizzle over any of these flavor-packed, oven-baked treats.

The cooked raspberries will be piping hot and melt decadently into the shortbread. When plating the dessert, toss some fresh, chilled raspberries on top for garnish. Yield: 68 servings FILLING 4 cups raspberries cup sugar cup all-purpose flour teaspoon cinnamon SHORTBREAD TOPPING cup (1 stick) unsalted butter cup granulated sugar teaspoon kosher salt 1 teaspoons vanilla extract 1 egg yolk 1 cup all-purpose flour cup sweetened shredded coconut, toasted Filling Preheat the oven to 350F. Grease an 8-inch baking dish. In the baking dish, gently toss the berries with the sugar, flour, and cinnamon until the berries are coated evenly. Topping In a separate bowl, combine the butter, sugar, salt, and vanilla until smooth.

Mix in the egg. Gradually add in the flour and mix until combined. Fold in the coconut. Crumble the shortbread dough evenly over the top of the filling. Bake for 25 minutes or until the crumble is golden brown and the juices are bubbling.

When youve already got the flavors of crunchy, crispy oats, brown sugar, and cinnamon, the classic tartness of oven-hot blueberries is all you really need. Serve with a scoop of vanilla ice cream or with a dollop of fresh whipped cream for a truly homey indulgence. Yield: 68 servings FILLING 4 cups blueberries cup sugar cup all-purpose flour teaspoon cinnamon TOPPING cup all-purpose flour cup brown sugar 2 tablespoons granulated sugar teaspoon nutmeg teaspoon kosher salt cup (1 stick) unsalted butter 1 cup old-fashioned oats Filling Preheat the oven to 350F. Grease an 8-inch baking dish or ramekin. In the baking dish, gently toss the berries with the sugar, flour, and cinnamon until the fruit is coated evenly. Topping In a separate bowl, combine the flour, sugars, nutmeg, and salt.