Get your fruit on!!
It is great fresh, but also so fun to bake with! Tis the season, and so much is out there! Whether at your neighborhood Farmers Market, the produce aisle in your local grocer, or beautiful orchards and wineries in the area, fruit abounds!
We LOVE fresh fruit, and sharing fun and creative ways to bake with it. Apples, Peaches, Berries…what’s your favorite?
Here are some great fruit baking traditions, and our twist on things.
Is it a Cobbler or a Crumble?
Wikipedia says “Cobbler refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savory filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in England) before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust.”
A crumble, according to Bon Appetit, is, well, more crumbly. It might contain oatmeal, and will be coarser with chunks of topping. It can also be “freestyled.” Click HERE to see how the cooks at Bon Appetit get their hands all into the crust making, and use a wide variety of fruit to get creative with this classic. Some people also call this a Buckle. Click HERE for Martha Stewart’s Peach Buckle recipe.
What the heck is a Pan Dowdy or a Grunt?
OK, so we know there are cobblers and crumbles, and that they can be made a variety of ways, from Grandma’s to Martha Stewart’s. But what are all of these other strange names, and where did they come from? In addition to the above, we have, a Grunt, a Brown Betty, a Slump, a Pan Dowdy and who knows what else?!?
The Grunt or Slump
This sloppy sounding name is actually delicious! Maybe you’ve got grunt or slump bakers in your family? According to What’s Cooking America, “Early attempts to adapt the English steamed pudding to the primitive cooking equipment available to the Colonists in New England resulted in the grunt and the slump, a simple dumpling-like pudding (basically a cobbler) using local fruit. Usually cooked on top of the stove. In Massachusetts, they were known as a grunt (thought to be a description of the sound the berries make as they stew). In Vermont, Maine, and Rhode Island, the dessert was referred to as a slump.” It actually sounds quite delicious when you put it that way!
Martha Stewart’s Pan Dowdy
We wouldn’t want to leave Martha out of the fruity-desserts-with-strange-names category. Here is Martha’s recipe for Apple Pan Dowdy. Yum!
Sturdiwheat Makes It Easy!
Yes, all of those strange names and complicated recipes can make any cook’s head spin. But it doesn’t have to be difficult—just delicious! When you start with virtually ANY fresh fruit, and add Sturdiwheat – there are boundless opportunities for you to be the star of the fruit season!
Take a look at our mixes . . . .
It can be our secret.
Be creative. Use a Sturdiwheat mix . . . and fruits of your choice . . . let us know how to do it and about your success! We are set to enjoy your creativeness.
We will post your ideas on FaceBook and we will place your name in a drawing for a six-bag case of Sturdiwheat mixes. Now how heavenly is that?
Enter by September 30th, 2016!