An old-fashioned buckle features a cake on the bottom with fruit piled on top and, as the name suggests, it buckles when it bakes. In our summertime version, we combine two favorite stone fruits—cherries and plums—to create a dessert that will be a hit at backyard barbecues and other gatherings. To gild the lily, add a dollop of whipped cream enriched with crème fraîche.
Brown betty, named, apparently, after the person who invented it, is usually made with apples, but it works with any stewed fruit.
Anne Miller wrote:That is a new one for me. Does it look like a dish made with dumplings?
Anne Miller wrote:Skandi mentions Clafoutis. I did not add it to the thread since to me this is not a cobbler-type dish, like the Bettie or the crisp. I read that it is a french tart and I consider it an egg dish. I thought it looks a lot like the Buckle. I don't know since I never really had either in real life.
At Wheaton Lab they make a Clafoutis which sounded so yummy that I went out and found a recipe, then adapted that recipe so it was easy to remember.
Here is my recipe for Clafoutis:
Mk Neal wrote:
A "cobbler" is fruit topped with dollops of a sweet batter, then a dusting of starch, sugar, and spice, and boiling water poured over before it is baked. It gets a crisp crust over the rather cakey top. I think this is actually what other people call a "batter cake." It is not like to more biscuity cobbler that Skandi posted (which also looks delicious).
Burl Smith wrote: pumpkin.