Baking Terms
Source of Recipe
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Recipe Link: http://www.diynet.com/DIY/article/0,2058,7202,00.html BETTY - was a popular baked pudding made during Colonial times. It's made by
layering spiced fruit with buttered bread crumbs. It can be made with all
sorts of fruit, but apples are the most common. You might find it in recipe
books listed as "apple brown betty."
BUCKLE or CRUMPLE - is a type of cake made in a single layer with berries
added to the batter. It is usually made with blueberries. The batter is
quite thick and as it bakes, it forms a thin bottom layer. The topping is
similar to a streusel, which gives it a buckled or crumpled appearance.
COBBLER is a deep-dish fruit dessert topped with a biscuit crust. Depending
on the region, it might also be called a bramble, grunt or slump. It can be
made with almost any type of fruit, including peaches, nectarines, plums and
blackberries.
CRISPS + CRUMBLES - are different from cobblers in that they are made with a
shortbread crust rather than a biscuit. The fruit is cooked on the bottom
with the crust on top. As it bakes, the top becomes crisp and crumbly. The
difference between the two is simply regional, according to Fresh Fruit
Desserts: Classic and Contemporary by Sheryl and Mel London. "Crisps are the
homey, American versions of the British crumbles," they write. Crunch is
similar to a crisp and a crumble, but in a crunch, there's a shortbread
crust on the bottom as well as on the top.
FOOL - which dates to the 16th century, is a simple combination of fruit and
cream or whipped cream, according to Herbst. Sometimes the fruit is stewed,
then folded into the whipped cream. Originally "fool" was a term of
endearment, which might be how this dessert got its name. It has origins in
England, where it was probably made with gooseberries. When it was made
here, however, it was made with blueberries or blackberries.
PANDOWDY - is a deep-dish dessert that can be made with a variety of fruit,
but is most commonly made with apples sweetened with molasses or brown
sugar. The topping is a crumbly type of biscuit.
While shoofly pie doesn't contain fruit, it will forever be linked to apple
pandowdy after the popular song. It is a traditional Pennsylvania Dutch
dessert made with a filling of brown sugar, molasses and butter.
ROLY POLY - is made by rolling fruit up in a type of pie pastry, wrapping it
in cheesecloth and steaming it. Sailors made this dessert and often called
it a duff.
SHORTCAKE - is a classic American dessert made with a rich biscuit, split in
two, topped with fruit and whipped cream. Strawberries are traditional, but
peaches and apricots are also quite tasty.
SLUMPS, BRAMBLES + GRUNTS - are all old-fashioned New England desserts,
usually made with berries and topped with a type of sweet dumpling mixture.
They are all simple variations of cobblers.
Note: There are several regional variations of these same dishes. In the
Boston area, slumps are made by dropping dumplings into simmering fruit,
covering the pot and steaming the mixture on top of the range. In other
parts of New England, brambles and grunts are baked with the dumplings on
top so that they crisp up. In some parts of New England, a grunt isn't a
type of cobbler at all; it is a steamed pudding with berries.
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