 Crumb, cobbler, or crisp? What's the difference? A fruit crumb is a lot like a crisp with a streudel-like topping, but a crisp has oats in the mix. Cobblers have a dough that bakes on top of the fruit. They're all good, but I must say, crisp is my go-to preference. It's easy, requires only a few ingredients, it's really good, and you can go from recipe to plate in an hour or less.  Fruit Crisp: 4-6 cups fresh fruit 1/2 cup all-purpose flour 1/2 cup brown sugar 1/2 cup cold butter, cut up 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup rolled oats Preheat over to 350°F Arrange fruit (sliced peaches, nectarines, apples) on the bottom of an 8" x 8" baking dish (or a pie plate, or loaf pan will do). Using a fork or your hands, combine the sugar, butter, cinnamon, and salt. Add rolled oats. Sprinkle mixture over the top of the fruit. Bake for 30-40 minutes, until the fruit is bubbling, the edges are browned, and crumb topping is golden brown.  Serve with a dollop of vanilla ice cream or yogurt, or whipped cream. Or eat it straight up. Oh, and it's really good warm. *You can also use blueberries or a combination of fruits like blueberries and peaches, apples and cranberries (a good autumn combo). Let me know if you make it or have a different recipe to share.  Weird but good.
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