Crisp? Cobbler? Slump? Betty? What do those words even mean when used in the title of a recipe, and why are there so many of them??

Scrumptious Strawberry Rhubarb Crisp

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Course Dessert
Servings 0

Equipment

  • 1 9×13 inch baking dish

Ingredients
  

  • 3 cups rhubarb, cut into small pieces
  • 3 cups strawberries, cut into small pieces
  • 1 cup sugar
  • 1 1/3 cups flour, divided
  • 1/2 tsp cinnamon
  • 1 cup brown sugar
  • 1 cup old fashioned oats
  • 1/4 tsp nutmeg
  • 1/2 cup butter, melted

Instructions
 

  • In a large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon
  • Put into greased 9×13 inch baking dish
  • In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture, pat gently. Bake at 350 degrees for 35-40 minutes in preheated oven. Serve with whipped cream or vanilla ice cream (of course!).
    *Always use organic ingredients whenever possible!
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Peach Cobbler. Apple Betty. Blueberry Slump. What on earth are we talking about here? This was a question that plagued my mind during my early years as a cook. As I delved deeper and deeper into the art of cooking; experimenting with various cuisines, watching cooking shows, eating at incredible foodie restaurants, and eventually developing my own style, I began to realize that the language of food is almost as important as the experience of eating it and that understanding what Bazaari Aloo meant was useful. (It’s a type of Indian street potato dish and it’s amazing!) To that end, I decided one day that I would finally nail down what all of these various dessert names actually meant, and here they are: A crisp is a dessert of fruit baked with a crunchy topping of brown sugar, butter and flour. A cobbler is a dessert of fruit baked with a cake-like crust on top. A slump is nearly the same as a cobbler, but is baked on top of the stove. And a Betty? Well, a Betty is a cobbler, sort of, where the sweetened crumbs are placed between layers of fruit. All of these are what’s known as “rustic” desserts; the quick, easy food that uses limited ingredients and can be adapted to whatever you have in your pantry or garden. There. Now you understand. But, please don’t get me started on how after I finally understood these terms I learned that there are also buckles and grunts. We’ll save that for another day.

Thanks to Heidi Liscomb for the write-up and recipe research

Chef 50h at Food.com