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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Home News Latest Stories Four premieres and five Bard plays to highlight Oregon Shakespeare Festival's 2016 season Southern Oregon University names director of marketing Tot owners buy Playwright, hire Amuse chef Ashland Fire & Rescue: New column about Ashland emergency services debuts Dianne Williamson: College admissions mania ill-advised Education Southern Oregon University names director of marketing Dianne Williamson: College admissions mania ill-advised Rotary Club of Ashland names Riley O'Sullivan as Student of the Month Teacher's Tips: Who gets to teach history? Northwest Pizza to raise money for Ashland Schools Foundation Environment Mt. Ashland Ski Area to host party March 28 Mt. Ashland hopes coming storm will reopen ski area Wild Side: Selfish and other reasons for saving endangered species Mt. Ashland Ski Area: Low snow closes 'bunny hill' chairlift for beginning skiers With pre-season conditions worst in 25 years, catastrophic wildfires expected in region this summer Business Southern Oregon University names director of marketing Tot owners buy Playwright, hire Amuse chef Ashland's Standing Stone brew pub joins green beer coalition Cars We Remember: 1967 Rambler Rebel, 1960 Rambler American Super, and some early engine design flaws Silvio Calabi: Nissan has a winner with its new Murano Politics and elections Arthur I. Cyr: Iran – a crisis without end Short-term rental restrictions kept in some areas, loosened in others Arthur I. Cyr: South Korea represents long-term triumph – for them and for US Mark L. Hopkins: Looking for a political straight shooter Oregon's governor appoints new secretary of state State News Oregon's governor appoints new secretary of state Nation - World Leonard Nimoy, famous as Mr. Spock on 'Star Trek,' dies Obituaries Rosalind Dee Death Notices Norman Christlieb James Ellis York Death Notices Shareable Bank of America is predicting a massive Tesla collapse Sports Latest Stories Grizz bats heat up in Bend Kansas City Royals star pitcher Jeremy Guthrie visits Ashland to kickoff fundraising campaign Ducks enjoy the challenge Fantasy Sports: Clayton Kershaw a clear-cut ace Oregon bows out High school Grizzlies rally past GP, to 2-0 start Ashland boys capture another Sato Cup snowboard title at Mt. Bachelor Fredrickson leads Grizzlies to season-opening romp Grizz alpine skiers finish strong at state Ashland High's Honsinger tops field in final nordic ski meet Southern Oregon University Ducks enjoy the challenge Oregon bows out Oregon State women come up short in second-round loss to Gonzaga Raiders roughed up at Corban Ducks survive, advance Voices Latest Stories Rick Holmes: What addicts say about getting high and getting better Landgren cartoon: Arsenic wine Dianne Williamson: College admissions mania ill-advised Council Corner: Getting to yes or no — or maybe Granlund cartoon: Ted Cruz enters the 2016 race Editorial Our View: Ashland High principal is the head of her class Our View: Tuition trauma Our View: SOU's economic clout Our view: Keep it simple in developing marijuana rules Our View: Ashland is at risk as a bad fire season looms Letters Letters to the Editor, March 23 Letters to the Editor, March 20 Letters to the Editor, March 19 Letters to the Editor, March 18 Letters to the Editor, March 17 Guest opinions Guest Opinion: Hannah Thomas-Garner's father thanks the Ashland community Guest Opinion: Ashland is asking for trouble with new room rental rules Guest Opinion: More reasons to oppose Jordan Cove Guest Opinion: It's Groundwater Awareness Week; test your well Guest Opinion: Ashland schools failed to protect my son from bullying Columns Council Corner: Getting to yes or no — or maybe Chris Honoré: 'Like a ghastly rapid river, through the pale door, a hideous throng rush out ...' Herb Rothschild: Donating with care Guest Opinion: Hannah Thomas-Garner's father thanks the Ashland community Matthew T. Mangino: When is a confession not a confession? Chris Honore Council Corner Editor's Notes Jeffrey Gillespie Herb Rothschild Revels Latest Stories The Oregon Shakespeare Festival presents Eugene O'Neill's autobiographical 'Long Day's Journey into Night' Community blog: Words, wine and Craig Wright 4 Things To Do This Week Improv rock and folk band hosts a dance party at the Ashland Community Center Best bets for entertainment around Ashland, March 19 Theater The Oregon Shakespeare Festival presents Eugene O'Neill's autobiographical 'Long Day's Journey into Night' Ticket Availability Camelot Theatre in Talent: This 'Sunset' is not as dark Ticket availability Ticket availability Music Album reviews: Recent and recommended for March The Farr Side: New format for ‘American Idol’ as show continues a strong run Improv rock and folk band hosts a dance party at the Ashland Community Center The Farr Side: Madonna — ever the trendsetter Nitty Gritty Dirt Band co-founder John McEuen performs at the Unitarian Fellowship in Ashland Visual Art Ashland's First Friday Art Walk showcases new exhiits by regional artists Movies Movie review: ‘The Gunman’ misses the target Movie listings: March 20-26 More wonderful wrinkles at 'The Second Best Exotic Marigold Hotel' 8 must-see spring films Movie review: ‘Wrecking Crew’ is a look at the people who really put the bomp Food and Drink Cruelest Month: Poetry Blog Lifestyle Latest Stories Tot owners buy Playwright, hire Amuse chef Season Stepp: Waffle iron isn’t just for breakfast anymore Food for Thought: Watermelon is the perfect smoothie ingredient Episode 2.4: The case of the missing client Cars We Remember: 1967 Rambler Rebel, 1960 Rambler American Super, and some early engine design flaws Aging Happens Inner Peace Column Inner Peace Blog Rogues: Tales from the Valley Classifieds Jobs Autos Real Estate FEATURED » Obituaries Photos Videos Blogs Business Business Services NEWS NOW Four premieres and five Bard plays to highlight Oregon Shakespeare Festival's 2016 season ... Southern Oregon University names director of marketing ... Tot owners buy Playwright, hire Amuse chef ... Four premieres and five Bard plays to highlight Oregon Shakespeare Festival's 2016 season ... Southern Oregon University names director of marketing ... Tot owners buy Playwright, hire Amuse chef ... Kitchen Call: Cobblers, crisps and crumbles DailyTidings.com Writer Posted Mar. 23, 2015 @ 9:40 am Updated Mar 23, 2015 at 9:41 AM Posted Mar. 23, 2015 @ 9:40 am Updated Mar 23, 2015 at 9:41 AM » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2324,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> By Linda Bassett More Content Now In the states that cling to the southernmost Canada, spring is a late-bloomer. A few brave crocuses jab their way through hard, cracked earth or mud-colored snow drifts, but most northerners wind scarves and pull on mittens until mid-April. At home, something baking in the oven is most welcome. Sweet aromas from rustic pottery bring smiles that only carbs seasoned with fruit can provide. There’s a whole spectrum of homely recipes that our grandmothers and great-grandmothers baked. Cobblers and crisps and crumbles have cycled through the generations, kept as carefully as jewels in dented recipe boxes or under the covers of stained notebooks. Some recipes haven’t seen the inside of an oven in over a century. Others, migrating from Maine, New Hampshire and Vermont, reached the opposite coast, around Seattle. Still others stopped midway on the trip at farmhouses in the American heartland where thrifty, old-fashioned cooking never lost its style. To create these, seasonal fruits past their peak are covered with the last few crumbs of bread, crackers, cake, or cookies, and moistened with melted butter. Some cooks have been known to throw together a handful of nuts and oats, or stir flour and other ingredients to form biscuit dough. Blanket the fruit with any of these goodies, then slide into a hot oven, and watch the top turn golden. Sometimes it bubbles; other times it just browns. In one case, the batter and fruit stir together into a delicious, hot mess. The fruits are interchangeable, even though each recipe has its own special characteristics. Find a baking dish large enough so that the contents last a few days. And here they are, alphabetized. BETTY: Sometimes called a “brown betty,” the fruit is topped with buttered bread, crackers, cake or cookie crumbs mixed with flour, sugar and butter before baking. Traditionally done with apples, it takes well to pears and peaches, too. BUCKLE: Berries are folded into a basic yellow cake batter, then poured into a greased pan and baked. Don’t worry about what kind of berries: Use whatever is on hand, and don’t be afraid to mix them. The center might fall or “buckle” as it cools. Serve, warm and cut in squares. And a little whipped cream melting over the dessert never hurts. COBBLER: Start with a biscuit crust broken into pieces. Each piece is dropped, separately, leaving spaces in between, onto the layer of fruit or berries or mixture of both in the bottom of the pan. The whole thing bakes up to look so pretty with the fruit or berries peeking out between the “cobblestones.” CRISP OR CRUMBLE: The most familiar of these humble desserts, a layering of fruit is baked under a mixture of nuts, oats, sugar, flour, butter or crumbs that bakes into a crunchy topping. GRUNT OR SLUMP: If you can make a cobbler, you can make this. Instead of plopping separate cobblestones on top of the fruit, spread the biscuit dough over the entire fruit layer. As it bakes, the fruit makes “grunting” sound under the topping and “slumps” in the center as the fruit softens and cools. PANDOWDY: Just like the grunt or slump, the fruit layer is topped with dough and baked. Still hot from the oven, the cook stirs it the whole thing together with a spoon, to “dowdy up” (definitely an old-fashioned expression) the pan. Pear-Raspberry Crisp Makes 6 to 8 servings Thaw the raspberries before starting this recipe. At one point, out of desperation, I used canned peach slices because I could not find decent berries. It turned out great. (Hint: Get peaches packed in juice, not syrup, and drain them.) Ingredients: 1/2 cup rolled oats 1/2 cup firmly packed light brown sugar 1/2 cup chopped walnuts 1/2 cup all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 6 tablespoons unsalted butter, cut in small bits 3 cups fresh (or frozen) raspberries 3 ripe pears, e.g. Bosc, Bartlett, peeled, halved, cored, chopped 1/2 cup golden raisins, soaked in hot water to cover, 30 minutes, and drained 1/2 cup granulated sugar grated zest of 1 orange, about 2 teaspoons 1/2 teaspoon vanilla extract 1. Preheat oven to 375. Butter 2-quart baking dish. 2. Toss together berries, pears, drained raisins, granulated sugar, orange zest and vanilla. Spoon into the bottom of the baking dish. 3. Process together the oats, brown sugar, nuts, flour, cinnamon and salt until combined. Add butter; pulse until mixture starts to hold together. Spoon evenly over the fruit mixture, pressing down lightly. 4. Bake until the fruit bubbles and the top is golden brown, about 50 minutes. Serve warm. Apple Cobbler Ingredients: 6 cups peeled, chopped tart apples Juice of 1 lemon 1 cup dark brown sugar, firmly packed 3/4 cup granulated sugar 2 teaspoons lemon zest 2 teaspoons ground ginger 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 cup golden raisins 1 cup dark raisins 1/2 cup chopped dried apricots 1/4 cup apple flavored liqueur (optional) 2 cups unbleached flour 2 tablespoons cornstarch 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter 1 egg plus 1 egg yolk lightly beaten 2 tablespoon granulated sugar mixed with 1 teaspoon cinnamon 1. Preheat the oven to 375. Butter a 3-quart baking dish getting into the corners. 2. Toss together apples and lemon juice in a bowl. Stir in brown sugar, 1/2 cup granulated sugar, lemon zest, ginger, cinnamon, nutmeg, raisins and apricots, liqueur, if using, 1/4 cup flour and cornstarch. 3. Combine remaining sugar, flour, baking powder and salt. Blend in the butter until the mixture looks like coarse cornmeal. Pour in the beaten eggs and mix until everything just holds together in a lumpy dough. Spoon the dough over the fruit, leaving small spaces between each, like a cobblestone street. Sprinkle with cinnamon-sugar. 4. Bake, 45 to 50 minutes, until golden and juices bubble between the “cobblestones.” Serve warm. Maple Cream Makes about 1-1/4 cups A perfect topping for any of these old-fashioned dishes, this can be whipped up a day ahead and kept, covered in plastic, in the refrigerator. Ingredients: 1 cup heavy cream 5 tablespoons natural maple syrup Whip cream to barely soft peaks. Continue whipping while slowly drizzling in maple syrup until you like the consistency. Do not overbeat. Linda Bassett is the author of “From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.” Reach her by e-mail at [email protected]. Read Linda’s blog at LindABCooks.wordpress.com. Follow Linda for quick recipes on Twitter at @Kitchencall. DailyTidings.com Writer Posted Mar. 23, 2015 @ 9:40 am Updated Mar 23, 2015 at 9:41 AM » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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