In the past couple of years, we are frequently served crisps or crumbles for dessert in Brazil, no matter what the occasion or venue. They are welcome new additions to Brazilian dessert menus. The combination of fresh fruit and pastry is delicious at any time of day, but crisps and crumbles are not the only desserts of this type. There is one other. All three are baked desserts of fresh fruit and topped with some kind of pastry. All three come out of the oven with fruit juices bubbling up into the pastry, and little pockets of sweet deliciousness spaced in random places in the toppings.
The first C, and the most common, is called a crisp. It is usually made with apples, but can be made with any juicy fruit. Crisps need to be crisp, and that is their principle characteristic. Crisps usually have oats and sometimes nuts in their toppings, as well as cinnamon and occasionally nutmeg. When the dessert bakes, the oats crisp up, and that’s the why of its name.
The second C is called crumble. The fruit part is the same, and recipes vary according to regions or taste. But a crumble always has a soft, crumbly topping. The topping is usually made with butter, brown sugar, flour and maybe a pinch of cinnamon. Unbaked, the topping is not smooth, and it is is generally worked with the cook’s hands and sprinkled on top of the fruit. It comes out of the oven soft, lumpy, delicious, and crumbly.
The third dessert of this type might be the next addition to Brazilian cuisine. It is called a cobbler, and it has the same fresh fruit of choice on the bottom, but is topped with biscuit dough. The topping turns out soft and biscuit-like. The unbaked biscuits, made of flour, sugar, butter, baking powder and salt, are usually dropped onto the seasoned fruit by tablespoons, so the finished dessert looks like a cobbled street, and that’s where its name comes from.
The fruit in all three recipes is seasoned with brown sugar, cinnamon, nutmeg, sometimes ground cloves or ground ginger, according to taste. They are never baked with any pastry on the bottom; that would be a pie. Nowadays, cooks mix their crisp and crumble recipes, but a cobbler recipe is hard to alter.
Taking English classes with Betsy is a great pleasure.
She enriches her classes with her wonderful life story, which she happily shares with her students.
Classes are carefully and diligently prepared by Betsy according to the individual needs of each of her students, and always accompany reading material on fresh, new subjects.
She is a very enthusiastic and up-beat teacher, who imparts knowledge to her students through engaging and interesting discussions.
All in all, taking classes with Betsy is a very pleasant, enriching and memorable experience.
A Betsy é uma pessoa muito cativante e uma professora genial. Nós nos conhecemos há bastante tempo, quando eu estava começando a aprender inglês. Eu sempre admirei o jeito divertido que ela tem de ensinar. Ela é uma das pessoas mais antenadas que eu conheço e tem uma cultura geral impressionante. Adoro os textos personalizados que ela cria, o que faz com que as aulas sejam sempre surpreendentes. Eu simplesmente adoro as nossas aulas! Me sinto privilegiada.
Betsy is the best english teacher I’ve ever had! Her classes are always an amazing experience. She guides our conversation with different and interesting topics each day, what allows us not only to improve the vocabulary but also learn/ discuss about other cultures and subjects. I know I’m going to be totally addicted to this blog!
Betsy was the my English teacher in Uberaba, a long time ago…. An excellent teacher, a wonderful human-being. She gave me the nickname I gladly adopted ever since. We became close friends and we are still close – in our hearts.