What are the differences between cobblers, crumbles, and crisps?

This great article from Kitchn explains what cobblers, crumbles, and crisps have in common. They're baked fruit dishes topped with some kind of pastry. However, baked biscuits usually top cobblers. Crumbles and crisps are similar, each covered with a crumbly streusel-like topping. However, it used to be that oats were included in the topping and would make the dish crisp as it bakes. But often nowadays, people interchangeably use the terms "crumble" and "crisp."

What type of apple is best for crumble?

I tend to use Granny Smith apples. I love their tartness and the fact they hold their shape and aren't mushy after baking in the oven. If you prefer sweetness, then Honeycrisp apples might be better for you. Jonagold and Braeburn could also work. This Food Network article is a handy guide on choosing the apple that's best for you.

How do you keep crumble topping from getting soggy?

Some crisp and crumble recipes call for dark or light brown sugar in the topping because it gives it more moisture. However, if you prefer a crispier, crunchier topping, try tweaking the recipe by substituting some granulated sugar for the called for brown sugar. The topping will be be paler and crunchier because it won't have the color that comes from using brown sugar. Follow the recipe to use the correct amount of butter or oil. Adding too much of either of these fats can also create a soggy, mushy topping.

Apple and Strawberry Crumble

image of baked strawberry apple crumble alongside two small plates of individual servings

Print Recipe

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This apple and strawberry crumble is bursting with delicious fruit and flavors. It tastes fantastic, with just the right amount of sweetness on its own. Feel free to serve it with whipped cream, vanilla ice cream, or yogurt for additional flavor.

Author: Susan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 1 9-inch baked crumble 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

Crumble topping

2/3 cup (65 grams) old-fashioned oats
1/3 cup (45 grams) all-purpose flour
1/3 cup (70 grams) granulated sugar
1/2 teaspoon Diamond Crystal Kosher salt (or 1/4 tsp of table salt)
1/4 tsp baking powder
1/2 teaspoon ground cinnamon
1/4 cup (30 grams) pecans, finely chopped
6 tablespoons (80 grams) cold unsalted butter, cut into 1/4-inch cubes

Apple Strawberry Filling

3 large cooking apples (like Granny Smith), peeled and cut into 1-inch chunks that are 1/4 – 1/2 inch thick (850 grams)
2 cups (about 260 grams) of strawberries, hulled and quartered
1/4 cup (55 grams) granulated sugar
1/4 cup (30 grams) all-purpose flour
2 tsp ground cinnamon
1/4 tsp of nutmeg
2 tsp pure vanilla extract
2 T lemon juice

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Instructions

For the Apple Strawberry Filling:

Before diving into the recipe, start by preheating your oven to 350˚F.
Hull and quarter your strawberries.
Peel and chop your apples into chunks that are between 1/4 – 1/2 inch thick
In a small bowl, stir together flour, ground cinnamon, nutmeg, and granulated sugar.
In a medium bowl, toss chopped apple chunks and hulled strawberries with your vanilla extract and lemon juice. Sprinkle the top with your flour/sugar mixture and stir to evenly coat fruit. Transfer to a 9” by 2" pie dish.

For the Topping:

In a medium bowl with a whisk, mix together the old fashioned oats, flour, sugar, salt, baking powder, and ground cinnamon.
Use your hands to distribute the cubed butter into the mixture until it’s crumbly and appears similar to wet sand.
Fold in the chopped pecans and distribute crumble topping evenly over apple strawberry filling.
Bake uncovered at 350˚F for 45-50 minutes, or until pecans are golden brown and fruit juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; the fruit juices will thicken as it cools - it's even better the second day!

Notes

This dessert is delicious when reheated on day two. Just scoop the number of servings you need from the dish and heat them up in the microwave on individual plates.
1. If desired, then add your topping (like whipped cream or ice cream) right before serving.
If you don't have Diamond Crystal Kosher salt, use half as much table salt (1/4 tsp here) instead. This article may convince you to buy some Diamond Crystal Kosher salt, though!
I used fresh strawberries, but if they're not in season where you are, no problem. You can buy sliced frozen strawberries and let them thaw before adding them to your baking dish.

Find it online: https://susanbringsdessert.com/apple-and-strawberry-crumble/