Cobbler/Crisp combination recipe...
I'm looking for an apparently elusive combination recipe. My favorite type of "cobbler" topping is more substantial or "cakey" than just a fruit crisp, but has to include the delicious buttery, cinnamony crumble on top. The biscuit type cobblers that dont have this crumble are always disappointing, but then so are the "Crisps" that just have a little brownsugar/butter on top too. Any suggestions for a combination recipe? I usually make them with berries or peaches.
The most cherished recipe in our family is our Mother's apple crisp. It was our favorite dessert when we were kids (and still is for me). It is probably from the 50's. It might meet what you're looking for--it forms a crusty, delicious topping with a cakey bit underneath. I made it today using the last of my farmer's market peaches instead of apples and it was great.
Put 6 cored, peeled, sliced apples in a greased 8" baking dish. Mix 1 cup flour, 1 cup sugar, 1 tsp baking powder and 1/2 tsp salt. Break an unbeaten egg into the dry ingredients and stir with a fork till crumbly. Spread over the fruit. Drizzle 1/3 cup of melted butter over the top and sprinkle with cinnamon. Bake at 350 for 40 minutes.
I combine two recipes for something like that. The first is galleygirl's pear tart which made its rounds around here a few years ago:
You can use whatever fruits you want. The second is this one:
But, I don't use this fruit layer, just the custard and crisp. Bake galleygirl's cake w/ the added fruit first (slightly underdone is okay), then top w/ custard and crisp layer and bake. It's really decadent.
Use the cookie dough type topping here: http://chowhound.chow.com/topics/611278
You'll want to either add cinnamon to the dough or hold back a spoonful of sugar, mix it with cinnamon, and sprinkle on top before baking. This recipe makes a fantastic cobbler - sometimes I add some nuts and oatmeal to the dough too.
The trusty old Joy of Cooking has a nice recipe that is really half cobbler, half crisp. You can make it with any fruit. One caveat: I find the cup of sugar called for to be way too much. I usually use 1/3 to 1/2 cup, depending on the fruit. I also prefer not to melt the butter for the topping, as it seems to make it harder to crumble over the top.
I usually make this combo by starting out with a basic Arthur Schwartz crumb cake recipe (which is high on cinnamon crumb) and slipping the fruit layer in between the cake bottom and the cinnamon crumb topping. My most recent version for family was strawberry rhubarb but blueberry to pineapple works great. Just toss your fresh fruit pieces in a pan with a touch of brown sugar, butter and cook it down slightly. Cool the fruit while you assemble the cake.
Nothing simpler really. http://www.thefoodmaven.com/nycfood/n...
Perhaps a more batter based topping ie
120 g flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
50 - 60 g sugar (or half and half granulated sugar and dark brown)
3/4 cup milk
1 - 2 tsp vanilla
2 cups fruit, simmered with sugar and water to reduce and cook slightly, sugar to taste
Pour fruit into baking dish. Mix flour, salt, baking powder, and sugar, then mix in milk and vanilla, alternately with butter, pour over fruit. Bake at 350 for 40-50 minutes or until done. You can add cinnamon to the batter, or to the fruit, or anything else you like.
I made a great cobbler this weekend and I think if you put sugar and cinnamon on top of the biscuits it could work. My recipe stayed firm with the biscuits never dissolving into the fruit like many do. Other than that I would look for a crumble....here are the differences.
I dislike biscuit cobblers too, but I know what you mean about wanting something more than just a streusel topping. I wonder if you could use a coffee cake type batter in dollops as you would a biscuit batter, and then top with streusel - it seems to me that might work well.
There's also something like this - I wouldn't want to use a mix, but the idea might be sound...