Cobbler, Crisp, or Sonker and Who's Betty?

  What is a...

~ Cobbler…a deep-dish fruit dessert or pie with a thick biscuit crust and a fruit filling

~Crisps…Crisps are baked with the fruit mixture on the bottom, crumbs on top. The crumb topping can be made with flour, nuts, bread crumbs, oatmeal,  cookie or graham cracker crumbs.

~Crumble…British version of the Crisp.

~Betty… fruit, baked between layers of buttered crumbs. Crumbs can be nuts, bread crumbs, cookie or graham cracker crumbs.

~Grunts or Slump…same as a cobbler

~Pandowdy – kind of like a cobbler, but you use brown sugar instead of white and the crust is broken up during baking and pushed down into the fruit to allow the juices to come through.

~Sonker - a deep dish cobbler unique to North Carolina.

Blackberry Ginger Crisp

1 cup butter

1 cup brown sugar

1 cup old fashioned oatmeal

1 cup ginger snaps, crushed

1 to 2 tbsp mayonnaise

2 cups blackberries, patted dry

Preheat oven to 375 F.

Soften the butter.

Mix the brown sugar, oatmeal and ginger snaps in with the butter.

Add mayonnaise as needed until you have a crumbly struesel binding together. 

Scatter half the struesel in an 8" x 8" baking dish, clumps are ok.

Next scatter the berries evenly on top. 

Finish with the remaining struesel.

Bake 35-45 minutes until you have bubbling, gooey deliciousness.

Serve over ice cream...vanilla is classic...peach a special treat...coffee is nirvana.

From "Garden Table: A Celebration of Bare feet, Fresh Picked Tomatoes and Not Waiting Until Sunday Night to Grill" by Mango Dragonfly.