Fruit Desserts 101 Recipe

How to make it

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• Betty — A pudding-like dessert that originated during Colonial times. It is made with sweetened fruit and topped with buttered breadcrumbs. Apple Brown Betty is the most common variation.
• Buckle — A single-layer cake made with fruit, usually blueberries. Sometimes the fruit is mixed into the batter while other recipes call for the fruit to be sprinkled on top before baking.
• Clafouti — Typically made with cherries, this dessert comes from the French countryside. The fruit is covered with a light batter before baking. Sometimes it is more cakelike, other times it is similar to pudding.
• Cobbler — A deep-dish fruit dessert topped with a soft biscuit dough that when baked resembles cobblestones.
• Crisp — Sweetened fruit topped with a loose crumb topping. Toppings ingredients vary but can include flour, oatmeal, breadcrumbs, crumbled cookies, graham crackers, or nuts.
• Crumble — The British version of a crisp.
• Duff — Popular in England and Scotland, this steamed dessert is a mixture of dried fruit, spices, flour and eggs. Sometimes called a roly poly.
• Fool — An old English dessert, traditionally made with gooseberries. The fruit is cooked, pureed, strained and then folded into whipped cream.
• Grunt/Slump — This dumpling-like pudding is made by stewing fruit on top of the stove and covering it with rolled biscuit dough. It came about when the early colonists tried to make their traditional English steamed pudding with primitive cooking equipment. In Massachusetts, it was called a grunt, a reference to the sound the berries make as they cook. In Vermont, Maine and Rhode Island, it was known as a slump.
• Pandowdy — A deep-dish dessert, usually made with fruit, butter, spices and molasses or brown sugar and topped with a piecrust or biscuit crust. The name likely comes from its plain or "dowdy" appearance.
• Roly Poly — Sailors supposedly made this dessert by rolling fruit in a pastry, wrapping it in cheesecloth and steaming it. Sometimes called a duff.