What's the Difference?

The question has been asked since the creation of these desserts. Many have been confused as to what actually sets them apart, as the differences can be Schlüsseldienst in Berlin Kreuzberg quite subtle. The truth is, they are all really just variations of the beloved, but time-consuming, apple pie.

Apple Crisp

Let's start off by describing an apple crisp, and what exactly it consists of. It can basically be described as a deep-dish fruit dessert topped with a crispy crust. The topping usually consists of oats, butter and sugar. The crisp is a relatively new invention. In fact, the earliest reference can be traced back to 1924.

Apple Crumble

The only major difference is that it is referred to as an Apple Crumble in the you UK, while in North America, it is called an Apple Crisp. A crumble is nothing more than a crisp, but with a smoother (breadcrumb texture), less chunky topping. Some references also state that a crumble is just like a crisp, except not as rich. A crumble in the UK consists of apples baked with a topping of flour, butter and sugar.

Apple Cobbler

An apple cobbler is quite similar to an apple pie, but lacking the bottom crust. The main differences arrive in the topping once again. It holds a cake or biscuit-like topping. Usually, the biscuit dough is just spooned on and not rolled out. It is thought to be called a cobbler because the spooned out dough looks like cobblestones.

Verdict

  • Crisp - Same as a Crumble, except with a chunkier and more coarse topping
  • Crumble- Same as a Crisp, except with a smoother, more breadcrumb-like topping
  • Cobbler - Similar to an Apple pie, but without a bottom crust. Has a biscuit-like topping. Biscuit dough looks like cobblestones

Vegan Peach Cobbler

If you've been following my blog for a while, you might have noticed that I don't talk about dessert very much. No, I'm not one of those oddities who truly prefer savory to sweet. This is more of a defense mechanism. I love dessert so much that I have entire friendships founded on a mutual love of cupcakes. So, as a bona fide sugar addict, I have to periodically remove all sweets from my life, which is why you don't see much of it on my blog. However, I have often found dessert to be my most powerful tool in wooing people to the vegan lifestyle. Once people taste my vegan chocolate chip cookies, chocolate cupcakes, or key lime pie, suddenly, accepting a plant based diet doesn't seem quite so hard. So in the interest of a little persuasion, and inspired by this current heat wave we are enduring in California, I am supplying my last chance Peach Cobbler.

Filling

  • 5 peaches peeled (or 4 cups, if using frozen)
  • ½ cup sugar
  • ⅓ cup flour
  • ¼ teaspoon cinnamon

Heat oven to 375º. The easiest way to peel peaches: bring a pot of water to a boil, dip the peaches in for 30 seconds and remove. The skin will peel right off. Slice each peach into wedges and remove the pit. Mix in a large bowl with sugar, flour, and cinnamon. Schlüsseldienst in Berlin Kreuzberg Pour into a 9 x 9 baking dish. Cover with crumb topping and bake for 20 to 25 minutes or until the topping is golden, and the filling is bubbly. Serve warm with non-dairy vanilla ice cream (try soy, almond, or coconut milk).

Crumb Topping

  • ¾ cup flour
  • ½ cup brown sugar packed
  • ¼ teaspoon cinnamon
  • ⅓ cup non-dairy butter softened (I like Earth Balance)

In a medium bowl mix flour, brown sugar, cinnamon, and margarine using a fork, until it forms pea sized crumbs. Distribute evenly over the top of the peaches.