Fruit-based desserts like fruit crunch and cobbler are healthier and delicious. Fruit crisp and cobbler differ in their toppings, but both use a variety of fruits. Fruit cobbler has different names and dough placement varies by region. Fruit brittle or crumble is a British dish now popular in America. Mixing different fruits is a great option. These desserts are low in fat and calories and go well with vanilla ice cream.
With fruit that’s ripe, in season, and available year-round, fruit-based desserts are a delicious and often healthier choice for a sweet snack. With cakes, pies and tarts, fruit plays a supporting role, adding flavor and moisture to any dessert. The fruit crunch and fruit cobbler desserts allow the fruit to steal the show, with other flavors added for texture. Fruit crunch and cobbler are often used interchangeably, but in reality they are two distinct dishes that both showcase fresh fruit.
A fruit crisp and a cobbler are primarily different in their use of toppings. Both desserts can be made with a variety of fruits, such as apples, rhubarb, berries, peaches, and plums. Citrus fruits are not usually used in either dish, as they do not cook properly and have excessive water content. In both fruit crunch and cobbler, the fruit mixture is sprinkled with sugar and often cornstarch, so the juice released during cooking will thicken somewhat.
The fruit cobbler goes by a variety of names in the US and UK, including grunt, Betty, and buckle. Dough placement is often a serious dispute between different regions. In New England, fruit cobbler is baked in a roasting pan or skillet, with several lumps of biscuit or scone dough on top. Other regions place the dough component on the bottom and cover it with fruit. The heavy dough makes the fruit cobbler considerably more substantial than a crunchy fruit.
A fruit brittle, also called a crumble, is originally a British dish that is now popular in America. The dish gained popularity during World War II, when food rationing made flour a scarce commodity. For a crunchy fruit, butter and a small amount of flour and sugar combine to form a streusel topping. Sometimes almonds, walnuts and raisins are also added to the dough. This crumbly concoction is then sprinkled with sliced fruit and baked in the oven until golden brown.
If you don’t have enough variety of fruits, try mixing what you need to make the fruit crunchy and cobbler. Nectarines and blackberries are a wonderful combination, as are peaches and strawberries. Combine blackberries, blueberries and raspberries for a triple berry combo.
Both fruit crunch and cobbler make great desserts for spring or summer when many varieties of fruit are in season. The dishes are relatively low in fat and calories, as fruit makes up the bulk of the dessert. If you indulge, both Fruit Crunch and Cobbler are delicious with vanilla ice cream. They’ll last in the refrigerator for about three days and are wonderful when reheated for breakfast.
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