- Course Title
- Fruited Desserts
Take a page from the past and meld them into traditional, mouth watering desserts. Do you know the difference between a cobbler, slump and a crumble? What’s a Pandowdy and how is it different from a Betty? Which ones are baked and which ones are boiled? Find out in knowing which dessert is which by preparing and eating a variety of fruited desserts.
- Learn the differences between the fruited desserts
- Prepare a variety of fruit desserts
1. Same dessert but a different name
- Crisp or Brown Betty in the Mid west, PA, New England
- Buckle ( Pacific Northwest)
2. Same dessert but a different name
- Slump (MA) is fruit cooked in a pot on the stove with dumplings steamed on top.
- Grunt (like a slump but a mixture of berries simmering in a skillet with dumplings steamed on top.
- Baked fruit filling topped with biscuit dough.
4. . Crisp
- Baked dessert, the fruit filling is covered with a crunchy topping, crumbled on top
- Similar to the crisp, the topping is crumbled over the fruit filling in the pan and is baked.
6. Grunt/ Slump
- Stewed or baked fruit dish. The biscuit dough is rolled and put on top of the fruit.
7. Pandowdy or Pan Dowdy
- Fruit baked in a pan and topped with a crust. When crust is lightly browned, it is cut up and pressed into the fruit and juices. This process is called “dowdying.”
Method of Instruction
Lecture, Demonstration, hands-on