Not sure about you, but when we hear the words autumn bakes we think of perfectly ripe, seasonal fruit, baked in a sugary, buttery pastry like dish, such as a crumble, a cobbler, a pie or a galette.
Each of these deliciously fruity autumnal bakes are a treasure in their own right, but what exactly is the difference between them all? Is a crumble a crisp? What on earth is a galette? Well, we’re here to put your mind at ease, and lay it all out for you — and yes, we are including some of our favourite recipes!
This delicious dessert consists of a baking dish lined with your fruit base, then covered in the crumble mixture, which generally contains a mix of flour, butter and sugar. This is an ideal dessert to whip up if you’re in a bit of a pinch. It’s quick and easy to assemble, without skimping on flavour — which ticks all of our boxes! If you’re looking for a truly delectable crumble recipe to wow your family with after this week’s Sunday lunch, then we highly recommend checking out our salted caramel, apple and walnut crumble. The perfect combination of the sweet, caramel apples covered by the nutty crumble topping is a match made in heaven! Also, in case you were wondering, yes, a crumble is a crisp. The names are used interchangeably, depending on where you’re from.
You might have heard of a cobbler or seen it on American cookery shows, where they’re a bit more popular, but maybe you’ve never actually baked one yourself. Well, don’t worry — they’re a lot less intimidating then they sound. A cobbler is simply a baking dish lined with your fruit base, like a crumble — only this time we’re placing scone batter on top. To get the nice round pattern, make sure to shape your scones into balls before placing on top of your desired fruit. The finished product is supposed to look like a cobbled street, which is how the name originated. If you feel like giving it a whirl then try our fresh cherry cobbler recipe, and thank us later!
A pie is probably the most well known baked fruit concoction of the bunch — as everyone can picture the perfect, freshly baked apple pie cooling on a windowsill, before being gobbled up with a scoop of vanilla ice-cream and a hefty pour of hot custard (anyone else drooling?). It is traditionally described as fruit, placed on top of a short-crust pastry lined pie tin, then topped with a lid of short-crust pastry to cover it, before being baked in the oven until both the pastry and the fruit are fully cooked. Pies are a classic autumnal bake, but can sometimes be tricky and timely, especially if you’re making your pastry from scratch. However, if you consider yourself a pastry pro, then try this triple berry pie, which showcases a snazzy lattice top design!
What is a galette we hear you ask? Well, it’s only one of the best pasty and fruit creations known to man! If you’re happy enough with your short-crust skills, but still find the pie a bit daunting (or if you’re confident with your ready-made short-crust buying skills and find pies a bit daunting) then this is the recipe for you. You won’t see any fancy lattice tops here. Instead, the galette gives off more of a rustic vibe. There’s no need for crimping or cutting or even a pie dish! once you’ve placed your fruit on top of your pastry, simple fold the edges over to hold it all in, and throw in the oven. Easy peasy, no-fuss autumnal bake in no time at all. Feel like giving it a go? Try our scrumptious peach and blueberry galette recipe for fool-proof results.