by Gabriella Vigoreaux
When it comes to summer desserts, there is nothing more satisfying than bubbly, warm fruit topped with a cool scoop of vanilla ice cream, especially when it comes out of a cast iron skillet. Add a streusel or pastry on top of that, and you've made all our dessert dreams come true (and sometimes our breakfast dreams too).
These kinds of desserts come with a variety of names -- crisps, crumbles, cobblers, buckles, and more. So what's the difference? Crumbles typically have some kind of streusel topping made of oats, butter, flour, brown sugar, spices and sometimes nuts. Crisps are usually the same thing but without the oats. Cobblers have a biscuit topping, while buckles consist of fruits immersed in a cake-like batter.
Got a bunch of summer fruits lying around? Here is a comprehensive list of crumble/crisp/cobbler/buckle recipes to try PLUS ice-cream flavor pairings for each one.
Serve with: Goat Cheese Ice Cream
Serve with: Honey and Thyme Ice Cream with Candied Thyme
Serve with: Coffee-Cardamom Ice Cream
STRAWBERRY AND RHUBARB CRUMBLE
The crumble is the British version of the American crisp. This one features the classic combination of tart rhubarb and sweet strawberries, topped with a crunchy oat-and-hazelnut streusel. A scoop of ice cream is the perfect finishing touch.
- 3/4 cup all purpose flour
- 2/3 cup plus 1/2 cup sugar
- Large pinch of salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup old-fashioned oats
- 1/2 cup husked hazelnuts, toasted , coarsely chopped
- 1/2 vanilla bean, split lengthwise
- 1 pound strawberries, hulled, halved (about 4 cups)
- 12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces Vanilla ice cream
- Vanilla ice cream
Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill. Preheat oven to 375F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling. Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.
Serve with: TRUE VANILLA ICE CREAM
There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite upgrades.
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup sugar
- A pinch of kosher salt
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- 1/4 cup sugar
Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
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