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Remember all my pears? I love fruit crumbles, crisps, slumps, cobblers, grunts, pandowdies, whatever you want to call them. I’m calling this one a buckle. Just because I can. And I’m making it with pears. Just because I have a freezer full of pears.
Ever wonder what the difference is between a buckle and a cobbler, a crisp and slump?
A cobbler is a deep-dish dessert with a biscuit-like mixture (batter spread or in drop-biscuit fashion) on top of fruit (sometimes regionally called a sonker or zonker using other fruits). Crisps and crumbles are like cobblers, only with a crumb-like topping. (See my fruit crumble recipe.) A betty (or brown betty) is fruit layered with a crumb mixture. A grunt or a slump is like a cobbler only baked on top of the stove. A buckle is also like a cobbler only the fruit and biscuit mixture is combined. In a pandowdy, the biscuit mixture is spread on top of fruit, as with a cobbler, only it may be poked (or dowdied) into the mixture near the end of the baking time and sometimes is even baked on the bottom of the fruit and inverted to serve. (See my apple pandowdy recipe.)
I made this with my homemade baking mix, Quick Mix, but you can use a store-bought baking mix, too.
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How to make Crock Pot Pear Buckle:
1/3 cup baking mix
2/3 cup quick oats
1/2 cup brown sugar
1 teaspoon cinnamon
4 cups fresh, canned, or frozen sliced pears
1/2 cup pear juice or syrup
Grease a medium-size crock pot. Place dry ingredients in the crock pot and stir lightly to combine.
Add fruit and juice or syrup. (I had packed these pears in syrup before freezing, so I thawed and drained the pears, reserving 1/2 cup of the syrup for this recipe.) Stir again.
Turn the crock pot on low. Cook for five hours.
Pile on the whipped cream or ice cream!
This recipe also works great with peaches or apples, or even a combination of peaches, apples, and pears. Make it with whatever you have on hand. A crock pot dessert can be handy on days when you may be too busy (or your oven may be too busy) to prepare it at the last minute–and with a buckle, cobbler, etc, you want it to be warm to serve. Stick this in the crock pot at lunchtime and have a warm, fresh dessert by dinner. (And I love having a fruit buckle I can make even in a power outage when I miss baked goods the most–plug the crock pot into the generator and you’ve got dessert.)
It’s also a great way to bring the taste of harvest-time back in the middle of winter. Get out your home-canned or frozen fruit and make a buckle!
See this recipe at Farm Bell Recipes and save it to your recipe box.
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Jan
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I did not know the buckle, crumble, cobbler, pandowdy difference. I’m thinking a buckle sounds wonderful with the biscuit mixed throughout!
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Susan
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I grew up in the middle of Missouri and my def. of a cobbler comes from there….you make pie crust, a big batch of it….roll out the bottom crust and put in a cobbler sized pan. Put half of your fruit mixture in and roll out another smaller crust and lay on top. Then the rest of the fruitgoes on top of this middle crust. Roll out the top crust which gets tucked and pinched at the edge. A three crust cobble is to die for!!!
It’s been snowing in Dallas since about 3 am and the roads are covered, the trees are big fluffy blossoms on sticks and I had to drive in it to work!
Everyone be safe.
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Thank you..
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I need to give it a try!
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One cup of SR Flour
One cup of sugar
one cup of milk
Mix this together, pour into a buttered 9 x 13 cake pan.
Pour your fruit, in syrup,over the batter. bake @ 375` for around an hour, more or less, until it is crispy and brown. The batter will rise up through the fruit and syrup.
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Are you using whole oats…? Would it matter except making the mixture a little more thick….with the meal…
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http://chickensintheroad.com/blog/2009/10/21/pear-cheddar-galette-with-company/
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