Tuesday, August 18, 2009

Cromblers: A Study in Baked Fruit Dessert

Alas, my crombler partner in crime, Ms. Ashley Rose Burke, is leaving me to bake alone for all of eternity.

That may be a bit too dramatic, perhaps not for all eternity, I can bake with other people and I'm sure I will see Ashley again. But for now, she and Jamie are leaving the Pacific Northwest and heading to Denver where Jamie will start grad school this fall.

Since she is deserting me and our desserts, and the desert of desserts and the desserty desert desserts, dessert face...so anyway... we decided that we need to join forces again for more CROMBLER!

To make our crombler, we decided some local blackberry picking was in store and headed to Magnuson Park. In less than an hour, between the two of us, we had just about 8 cups of berries! And only 586 thorn pricks! Score! We are extra skilled in the berry-picking area. Earlier that day we visited the Ballard Market to get our SeaBreeze Farms milk and ended up finding some delicious peaches and nectarines. These beauties definitely needed to make an appearance in a baking dish.

Let's get this baking party started!!!

Building our fillings on the stove top. Not fillings for our teeth, for the cromblers silly!

Ashley making some biscuit magic happen. Her biscuit magic is different than say, a kitten making biscuits. Maybe not as cute, but probably tastes better.

Crumble topping in the works.

Crumbles mixed! (Hey Momlette, check out that beautiful bowl!)

Adding the crumbles atop the lovely biscuity joy.

Ready to bake! Yay!


Rawb inspects the goods closely. Brotherly approval?

The happy taste testers unite and top the cromblers with ice cream. The verdict...

...another great success!

And because you may or may not want to have this deliciousness in your own life, here is the very complicated and technical recipe...

And a photo of our fabulous lard from Seabreeze Farms.

The Cobbler Biscuits

1 cup flour
1 tsp baking soda
1 tsp baking powder
3 Tbsp butter or butter and lard (70 butter/30 lard)
1 Tbsp brown sugar
2/3 cup milk

Combine dry ingredients. Cut in butter. Gradually add milk until it's doughy.

The Crumble Topping

1 cup of oats
1 Tbs flour
¼ cup of brown sugar
¼ butter or butter and lard

Combine ingredients.

The Filling: we precook our fruit filling on the stovetop – whatever fruit mixture you like, plus some flour or cornstarch and some sugar.

Put it all together and what d’ya got? A hot snot sundae with a booger on top… or a crombler.

1. Put the filling in the bottom of a baking dish.
2. Plop on the biscuits.
3. Sprinkle the topping on top of the biscuits and all over any exposed filling.
4. Bake at 400.

Please to enjoy.


  1. Wow...these look fantastic. Maybe we'll make them this weekend, to celebrate my first week back at school. (Great bowls!)

    Question: What happens if you use all butter and no lard?

  2. Aren't those bowls beautiful!

    Answer: Nothing! The flavor and texture of the biscuits will change. But all butter is just straight delicious, so no worries on the front.


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