Cobbler, Crumble or Crisp (Online)
Taught by Laura Scheck
Laura Scheck is the founder of Teaching Table, a culinary education platform that aims to inspire others to cook foods that are better for their bodies, their families, and their communities. Laura previously worked as a teacher and adult educator and was trained at the Natural Gourmet Institute, making her uniquely suited to share her passion for food in an educational way. Teaching Table provides public cooking demos and workshops, lessons targeted towards individual needs and special diets, private cooking classes & events for cooks of all ages and experience levels, as well as tips, techniques, and recipes via a blog and social media.
You have some delicious fresh seasonal fruit. And naturally you want to bake that into a dessert. But which one? When you start searching for recipes, you get lost in the jargon, or find that while you had hoped to bake a pie, you don’t have time for proper chilling. Should you run out and get eggs for that cobbler recipe? And what’s the difference between a crumble, crisp and cobbler anyway? This class will finally help you distinguish between Cobbler, Crumble and Crisp. We’ll also define Betty, Buckle and Crumb Pie. You’ll head into summer armed with a baked fruit dessert recipe for every occasion and fruit under the sun.
In this class, with your fruit of choice, you will bake, either:
-
Cobbler
OR
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Crumble
OR
-
Crisp
Chef Laura will demonstrate and define them all and settle once and for all which is best.
This is a virtual hands-on class. There is some prep required for this class. You’ll receive a detailed ingredients, materials and prep list at least 1 week before class. No special tools or equipment required. Recordings are made available after class.
