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.
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.
Fui aluna da Betsy há muitos anos atrás em uma escola de idiomas em BH e quando descobri que ela continuava dando aulas, entrei em contato e já agendei meu horário semanal. Até retornar a ser aluna da Betsy, não tinha muita motivação para ir a aulas de inglês, porém, atualmente, digo que estou indo para a minha terapia em inglês. A Betsy é uma pessoa divertidíssima, muito culta e interessada. Sua curiosidade me impressiona. As aulas com ela fluem, abordamos os mais variados assuntos e de uma maneira leve consigo aprimorar meus conhecimentos em inglês e aprender novos vocabulários. Pode acompanhar suas aulas e publicações online vai ser sensacional!
I have known Betsy for a long time, and in all these years I have learned so much from her… not just English, but from her vast experience as a teacher and as a person. Being an excellent teacher is not just about knowing your subject perfectly (which is of course the case since English is her first language) but also about loving to learn and to relate to people from all kinds of backgrounds and ages. I had as much fun in her classes as a nerdy Star Wars / Elvis teen fan as I do now as busy working grown up!
Aprender inglês com Betsy é um privilégio! Com aulas dinâmicas, inteligentes, divertidas, sempre tratando de assuntos atuais, consegue ensinar e cativar! Tenho aulas com ela há muitos anos! Não pretendo parar, pois além de aprender a língua, Betsy coloca assuntos muito interessantes em pauta. Nestes muitos anos, nunca repetiu uma só aula! Grande professora!