Cobbler and Crumble belong to those simple and ingenious sweets that can be prepared at any time with minimal ingredients without much effort. American Cobbler and British Crumble is a combination of fruits and dough. They are almost identical, with slight difference. Decide yourself which one you want to prepare.

Want to know why we decided to present these desserts in the fall? This time of year you can prepare aromatic fall fruit mixes - peach, apple, plum, raspberry, pear, apple, fig, etc. It is possible to think of any combination to your taste.

Choose the vessels at your choice, it can be both ceramic and glass fire-proof mold, of any shape and size.

• Spread soft butter on the baking mold.
• Cut any ripe fruit into medium-sized pieces. Fill the half of the mold with cut fruits.
• If you choose sour fruits, add 2-3 tablespoons of white or brown sugar.
• If you choose relatively juicy fruits (for example berries), add 1 tablespoon of corn starch and mix well.
• 1 teaspoon of cinnamon would be perfect as well, especially in the case of apples and pears.

For Cobbler dough you will need:

190 g of flour

¼  tsp. Salt

1 ½ tsp baking powder

65 g sugar (white or brown)

90 g cold, diced butter

130 g Matsoni

Preheat oven to 180 degrees.

Mix the dry ingredients, add the cold butter cubes and mix so as to obtain a loose mass. You can do this by hand, with a chopper or a table mixer, with a flat rolling pin.

Add Matsoni to the received loose dough and mix until the mass is combined together.

We divide the dough balls onto the fruit prepared in the mold, with a spoon, by hand or by any means. You need not any  ideal symmetry, the main thing is to cover most part of the fruits. Apply milk on the dough balls with a brush and add 1-2 tsp. of sugar for ideal crispy surface.

Bake for 45-55 minutes or until the dough is golden brown.

For Crumble dough you will need:

150 g flour

60 g sugar (white or brown)

Pinch of salt

100 g butter

Mix the dry ingredients. You can add 30-40 g of ground walnuts, almonds or hazelnuts to the flour mass, as desired.

Add butter of room temperature to the flour and mix as to get a loose mass. Top fruits with this mass and bake in a preheated oven at 180 degrees for 40-45 minutes.

Crumble dough can be stored in the freezer, in a frost-resistant, vacuum container for up to 2 months.

Serve both desserts while warm, with a scoop of vanilla ice cream, English or pastry cream.