It’s been causing me some stress to decide whether to call this recipe a cobbler or a crisp. I’m no food historian, and I don’t happen to be up on my precise cobbler vs. crisp definitions. Cobblers have always seemed more ‘cakey’ to me and crisps are more…well, crisp.
That’s where my problem comes in here. The delicious topping for this dessert starts out much like a traditional crisp recipe, but there’s one main difference that makes it almost like a cookie topping.
It’s really delicious. It is crisp. But it’s also kind of chewy. I really love it.
And with that eloquent description, let me tell you how to make it!