What's the difference between a cobbler and a crumble?

A cobbler has a biscuit or dough-like topping , while a crumble has a streusel topping that is crumbly, not cakey. Both are similar because they have a fruit layer and a floury topping.

How do you serve a cobbler?

Warm with a scoop of ice cream or a dollop of whipped cream is the best way, according to everyone around me. But it's also excellent at room temperature. It's a great family-style dessert, so you can put the baking dish on the table and pass it around for everyone to serve themselves.

Can you make a cobbler the night before?

Yes, you can. Let it cool down, cover it with plastic wrap or aluminum foil, and put it in the refrigerator. Before serving, warm it in a medium/low oven at about 325°F/160°C. This may take about 30 minutes, so take that into account.

How do you tell if a cobbler is done?

Check that the topping is fully baked by lifting it here and there with a fork. It should be like the inside of a biscuit or scone, it should not be wet (which usually looks like stringy melted cheese when you lift it). So follow the time specified in the recipe, but also do your own check when the time is up. It might take longer to bake completely.

Should you refrigerate cobblers?

After a day or two, I recommend refrigerating it. Cobblers have fruit that can start to ferment and ruin the dessert. The room's temperature has a lot to do with how long they last (cold places are better), but it's always better to err on the safe side and keep it in the fridge, well covered. Or freeze it.

Blueberry Cobbler (old fashioned easy recipe)

Ingredients

Units

For the blueberry filling:

4 cups blueberries, fresh or frozen
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon cornstarch
2 tablespoons sugar

For the biscuit topping:

1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons sugar
1/4 cup unsalted butter, cold and cut into pieces
1/3 cup milk or buttermilk (see Notes below for homemade recipe)

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Instructions

Preheat the oven to 350°F/180°C.

For the blueberries:

Mix blueberries in a medium bowl with lemon juice, zest, cornstarch, and sugar.
Spread the blueberry mixture on an 8-inch ceramic or glass dish.

For the topping:

In a large bowl mix flour, baking powder, salt, and sugar.
Add butter pieces and cut in with your hands or a pastry cutter until the butter is the size of peas.
Add milk and mix lightly with a fork. Don’t over mix or beat it so that the biscuit bakes soft and tender. It should be like a scone or thick muffin batter.
Melted butter: if you want to use melted butter for easier mixing, use it warm and add it together with the milk. Continue as directed.
Spoon mounds of this mixture over the berries.
Bake for 40-45 minutes, or until it’s dry, golden and when you carefully lift the topping with a fork it’s completely done. Make sure you check this as it sometimes appears well cooked on top but still needs some time to fully bake.
Serve at room temperature or warm, plain, or with a scoop of vanilla ice cream.
Refrigerate leftover cobbler, well covered or in an airtight container. Or freeze it.

Notes

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using.
Biscuit topping: this recipe is vintage and the top crust is made by rubbing the cold butter pieces with flour and sugar. As an alternative, you can also use melted butter for easier mixing, adding it barely warm together with the milk, as part of the wet ingredients. Make sure you leave space between the mounds. This will help the biscuit bake all the way through and the blueberry filling to bubble freely as it bakes.
Checking for doneness: it's important to make sure the biscuit is fully baked. So, when the time is up, lift it carefully here and there with a fork and check that it's not still wet below the surface. If it is you should see strings of uncooked dough, similar to melty cheese.
Make ahead: you can make it a day ahead and kept in the refrigerator, covered. Warm in a 350° oven before eating. This dessert can be frozen after it's baked. Also, blueberries can be kept year-round in the freezer and the topping comes together in ten minutes. So it's very easy to put together.

Author: Paula Montenegro
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6
Calories: 211
Sugar: 27.4 g
Sodium: 106.6 mg
Fat: 0.6 g
Carbohydrates: 50.6 g
Protein: 3.4 g
Cholesterol: 0.3 mg