Sounding much like the title of a childhood nursery rhyme, the name of this post is actually a compilation of four favourite fruit desserts likely to grace your table this time of year. With berries in abundance and stone fruits not too far behind, fruited sweet treats are more prominent now than any other time of year.
Although seemingly simple and old-fashioned, these rustic fruity pot-pies are delicious and make use of what's in season. Which is exactly why you need to know about them. Here is a guide to the buckle family and their various family members:
- Buckle: Cake-like base topped with a layer of fruit and finished with a crumble topping.
- Pandowdy: An upside-down pie whereby the fruit is on the bottom and the pie crust in on top.
- Shortcakes: Biscuits topped with fruit and whipped cream
- Clafoutis: Fruit is topped with cake batter and baked.
- Betty: Alternating layers of buttered bread crumbs and fruit are baked and have a bread-pudding like texture.
- Crisp/Crumble: Chopped fruit tossed with butter and lemon juice and finished with a streusel-like topping usually made of flour, sugar, spiced and butter.
- Cobbler: A syrupy fruit mixture covered with a biscuit topping.
- Grunt: Native to New England, this is a fruit stew topped with dough dumplings and cooked on the stove (steamed)
- Slump: Exactly the same as a grunt, but baked uncovered in the oven.
- Sonker: Deep-dish pie made with fruit. Native to North Carolina
PS - The photo above is of a cherry platz, a mennonite baked good, similar to a buckle.
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