On 3/4/2015 5:48 PM, David Hare-Scott wrote:
Fran Farmer wrote:
On 4/03/2015 4:18 AM, Derald wrote:
Fran Farmer wrote:

Green beans don't freeze well in home freezers but
they're tolerable in January, when there's not a fresh bean in sight
unless one is willing to pay exhorbitant prices for those things the
grocery stores sell.

:-)) On the few occasions I've bothered to look at sites online that
showed the prices of food in the US, I can't believe how cheap it is.
You would not like the prices we pay in Oz.

snip

Pressure canners have only fairly recently
become available int his country...
Goodness; I find that surprising but I do remember seeing, in an
online catalog, types of containers no longer used here. Seems to me
the lid-sealing arrangement differed.


I'm sure the pressure canners haven't been available here because
really there has never been a real need for them. Most of our
country is snow free all year round and only a small part of the
country gets any snow at all and so our shops all stock large
quantities of fresh fruit and veg all year round. It's all
affordable even the tropical stuff when in season. Our climate
generally allows keen gardeners to produce fresh product all year
round to some degree. For example, I live in a cold climate but I
still can eat something out of my garden even in the depths of
winter. David H-S who live sin amuch warmer climate can grow far
wider range than I can but perhaps he is too warm and humid for
growing good apples.

We should get together and compare sin where we live sometime.

I have just harvested most of my pomes. The medar will be another two
months if the possums don't get them.

I have one producing apple tree, it gave a little less than one crate of
granny smiths, they are very tasty, I just love the tart-sweet crispness.

I have one quince that gave one and half crates of fruit.

I have two pears. The Josephine Dumaurier (sp?) gave one crate this
year, in years past more. The Packhams Triumph had a good year and gave
7 crates.

Despite the hot summer we still get frost in the winter. We selected
cultivars that do not require high chilling. Why do they vary so much
from year to year? I don't know. The hot humid summer doesn't seem to
do any harm, the pomes don't appear to get fungal diseases. They do get
birds, bats, possums, chooks, fruit fly and rats however.

These are milk crates that hold about 20kg (45lbs) of fruit. So the
Packam had about 140kg (310lbs) of fruit, some branches were broken.


The common preserving method used here was known as the Fowlers Vacola
method (hot water bath) and that covered the sort of preserved food
most households ate here ie fruit. Preserved veg was never popular
when home preserving was a big hobby/domestic habit.

I will bottle some and freeze some and try to give away most of the
pears before they rot.

Sure wish you were several thousand miles closer, our pear tree needs
another three or four good years before we can really pick a crop. And,
with many pick-your-own farms and orchards nearby, none have pear trees.
I make a very good pear jelly, pear sauce (like apple sauce but better),
and boiling water bath can lots of quarts of pear slices for pies,
cobblers, and just eating with ice cream on top.

On 5/03/2015 11:27 AM, George Shirley wrote:

Sure wish you were several thousand miles closer, our pear tree needs
another three or four good years before we can really pick a crop. And,
with many pick-your-own farms and orchards nearby, none have pear trees.
I make a very good pear jelly, pear sauce (like apple sauce but better),
and boiling water bath can lots of quarts of pear slices for pies,
cobblers, and just eating with ice cream on top.

What is a 'cobbler'?

I'm wondering if it is anything like what David and I would call a
'crumble'. I make various 'crumbles' eg Apple Crumble, rhubarb crumble
etc. It's a topping over stewed fruit and the 'crumble' component is
traditionally made up of flour, sugar and butter that looks crumb like
before it is baked in the oven to make a crunchy topping. Lovely served
with ice cream or cream in the cold weather and much loved by men more
than women IME.

On 3/5/2015 5:05 PM, Fran Farmer wrote:
On 5/03/2015 11:27 AM, George Shirley wrote:

Sure wish you were several thousand miles closer, our pear tree needs
another three or four good years before we can really pick a crop. And,
with many pick-your-own farms and orchards nearby, none have pear trees.
I make a very good pear jelly, pear sauce (like apple sauce but better),
and boiling water bath can lots of quarts of pear slices for pies,
cobblers, and just eating with ice cream on top.

What is a 'cobbler'?

I'm wondering if it is anything like what David and I would call a
'crumble'. I make various 'crumbles' eg Apple Crumble, rhubarb crumble
etc. It's a topping over stewed fruit and the 'crumble' component is
traditionally made up of flour, sugar and butter that looks crumb like
before it is baked in the oven to make a crunchy topping. Lovely served
with ice cream or cream in the cold weather and much loved by men more
than women IME.
Pretty much the same thing, a US southern cobbler is stewed fruit with
dough ladled into it and the dough puffs up when baked. Favorites here
are blackberry, dewberry, peach, and pretty much any available fruit.

I can dig up a recipe and post it if you like. I've made blueberry and
everything else but apples. About the only way I eat apples is sliced up
and have a plate of sharp cheddar cheese handy.

I was brought up in a house full of women, ranging from a great
grandmother on down to two older sisters. Being the only boy child I
learned to cook, clean, and preserve pretty much anything. When you have
that many women hovering over you you learn to be polite and correct.

I think I'll make a blackberry cobbler tomorrow and maybe a loaf of
zucchini bread.

On 6/03/2015 11:16 AM, George Shirley wrote:
On 3/5/2015 5:05 PM, Fran Farmer wrote:
On 5/03/2015 11:27 AM, George Shirley wrote:

Sure wish you were several thousand miles closer, our pear tree needs
another three or four good years before we can really pick a crop. And,
with many pick-your-own farms and orchards nearby, none have pear trees.
I make a very good pear jelly, pear sauce (like apple sauce but better),
and boiling water bath can lots of quarts of pear slices for pies,
cobblers, and just eating with ice cream on top.

What is a 'cobbler'?

I'm wondering if it is anything like what David and I would call a
'crumble'. I make various 'crumbles' eg Apple Crumble, rhubarb crumble
etc. It's a topping over stewed fruit and the 'crumble' component is
traditionally made up of flour, sugar and butter that looks crumb like
before it is baked in the oven to make a crunchy topping. Lovely served
with ice cream or cream in the cold weather and much loved by men more
than women IME.
Pretty much the same thing, a US southern cobbler is stewed fruit with
dough ladled into it and the dough puffs up when baked. Favorites here
are blackberry, dewberry, peach, and pretty much any available fruit.

I can dig up a recipe and post it if you like.

Thanks for the kind offer but I've just done a google, which in all
honesty, I should have done to begin with rather than asking you, but
then it does make for newsgroup conversations I guess. I've learned a
few more things about American food as a result of my hunt and that is
always a worthwhile activity.

I've made blueberry and
everything else but apples. About the only way I eat apples is sliced up
and have a plate of sharp cheddar cheese handy.

Yum. Apples and Blue vein. I'm slobbering at the thought.

I was brought up in a house full of women, ranging from a great
grandmother on down to two older sisters. Being the only boy child I
learned to cook, clean, and preserve pretty much anything. When you have
that many women hovering over you you learn to be polite and correct.

Snort! You mean you didn't learn to dish it out to them when they
dished it out to you?

I think I'll make a blackberry cobbler tomorrow and maybe a loaf of
zucchini bread.

Show off! My poor old zucchinis have got so much powdery mildew on them
that I'll be amazed if I get another zucchini off them before the frosts
come.

On 3/5/2015 10:34 PM, Fran Farmer wrote:
On 6/03/2015 11:16 AM, George Shirley wrote:
On 3/5/2015 5:05 PM, Fran Farmer wrote:
On 5/03/2015 11:27 AM, George Shirley wrote:

Sure wish you were several thousand miles closer, our pear tree needs
another three or four good years before we can really pick a crop. And,
with many pick-your-own farms and orchards nearby, none have pear
trees.
I make a very good pear jelly, pear sauce (like apple sauce but
better),
and boiling water bath can lots of quarts of pear slices for pies,
cobblers, and just eating with ice cream on top.

What is a 'cobbler'?

I'm wondering if it is anything like what David and I would call a
'crumble'. I make various 'crumbles' eg Apple Crumble, rhubarb crumble
etc. It's a topping over stewed fruit and the 'crumble' component is
traditionally made up of flour, sugar and butter that looks crumb like
before it is baked in the oven to make a crunchy topping. Lovely served
with ice cream or cream in the cold weather and much loved by men more
than women IME.
Pretty much the same thing, a US southern cobbler is stewed fruit with
dough ladled into it and the dough puffs up when baked. Favorites here
are blackberry, dewberry, peach, and pretty much any available fruit.

I can dig up a recipe and post it if you like.

Thanks for the kind offer but I've just done a google, which in all
honesty, I should have done to begin with rather than asking you, but
then it does make for newsgroup conversations I guess. I've learned a
few more things about American food as a result of my hunt and that is
always a worthwhile activity.

I've made blueberry and
everything else but apples. About the only way I eat apples is sliced up
and have a plate of sharp cheddar cheese handy.

Yum. Apples and Blue vein. I'm slobbering at the thought.

I was brought up in a house full of women, ranging from a great
grandmother on down to two older sisters. Being the only boy child I
learned to cook, clean, and preserve pretty much anything. When you have
that many women hovering over you you learn to be polite and correct.

Snort! You mean you didn't learn to dish it out to them when they
dished it out to you?
Back then if I came home from school with a note from the teacher or the
principal I got whopped good by all five of those women. It was the old
timer way of teaching kids to be a) polite to their elders, b) do well
in school and not cause problems, c) don't make Mama mad, you might die.
Of course there were lots of hugs and kisses after the punishment. My
grandmother taught me how to play board games, my big sisters taught me
to read and write at four years of age, great grannie let me cut the
sweet gum small branches she brushed her teeth with. She dipped snuff
and brushed her teeth with snuff. Died at 89 years of age with a full
set of teeth. I loved all of them to pieces just like they loved me.
They did make sure I would grow up to be polite, courteous, and not a
trouble maker. Seems to have worked.

I think I'll make a blackberry cobbler tomorrow and maybe a loaf of
zucchini bread.

Show off! My poor old zucchinis have got so much powdery mildew on them
that I'll be amazed if I get another zucchini off them before the frosts
come.



Last summer's zucchini crop was sparse, only picked about six or seven
fruit, they all weighed more than three pounds and were seedless. Put up
a lot of shredded zukes and also yellow squash, which also makes a good
squash bread and can be used in casseroles.

Got down to almost freezing again early this morning, the rest of the
week the weather heads are predicting temps in the 70's and 80's. So
much for climate change. Will plant spring carrots today and clean out
the last of the fall garden. Then will amend those two beds and get
ready for all the seeds we have on the counter now. We have tomatoes and
sweet chiles nearly a foot tall under the grow light and others coming
on steadily. It's either plant out or fight the jungle inside.

I used to fly in and out of both Australia and New Zealand back in the
late nineteen fifties, was a crew member in a U.S. Navy transport
squadron. We flew stuff all over the world and it was a hoot for a rural
Texas farmboy. Don't miss it because wife and I averaged over 100,000
miles a year in flight time when we worked and lived in the Middle East
and other parts of the world. I haven't flown since 1990 when we came
home for good. Met a lot of nice people though, at least the sober ones. G

On 7/03/2015 2:58 AM, George Shirley wrote:
On 3/5/2015 10:34 PM, Fran Farmer wrote:
On 6/03/2015 11:16 AM, George Shirley wrote:


Snort! You mean you didn't learn to dish it out to them when they
dished it out to you?
Back then if I came home from school with a note from the teacher or the
principal I got whopped good by all five of those women. It was the old
timer way of teaching kids to be a) polite to their elders, b) do well
in school and not cause problems, c) don't make Mama mad, you might die.
Of course there were lots of hugs and kisses after the punishment. My
grandmother taught me how to play board games, my big sisters taught me
to read and write at four years of age, great grannie let me cut the
sweet gum small branches she brushed her teeth with. She dipped snuff
and brushed her teeth with snuff. Died at 89 years of age with a full
set of teeth. I loved all of them to pieces just like they loved me.
They did make sure I would grow up to be polite, courteous, and not a
trouble maker. Seems to have worked.

It sounds like it did.

I think I'll make a blackberry cobbler tomorrow and maybe a loaf of
zucchini bread.

Show off! My poor old zucchinis have got so much powdery mildew on them
that I'll be amazed if I get another zucchini off them before the frosts
come.



Last summer's zucchini crop was sparse, only picked about six or seven
fruit, they all weighed more than three pounds and were seedless. Put up
a lot of shredded zukes and also yellow squash, which also makes a good
squash bread and can be used in casseroles.

I like to pick mine smaller than that size and eat them. The big ones
usually go to the chooks after I slice then right down the middle. They
loooooovvvvve them and the next day all that is left is a very thin
shell of skin. zucchini is such a great summer veg and like you, I too
like it in various b read forms (including cake, but then I love food).

Got down to almost freezing again early this morning, the rest of the
week the weather heads are predicting temps in the 70's and 80's. So
much for climate change.

Odd weather is consistent with climate change - it's about variability
as much as anything.


Will plant spring carrots today and clean out
the last of the fall garden. Then will amend those two beds and get
ready for all the seeds we have on the counter now. We have tomatoes and
sweet chiles nearly a foot tall under the grow light and others coming
on steadily. It's either plant out or fight the jungle inside.

So will you plant out and put protection over them? IME, I find it's no
real use in planting anything out until the soil is warm for thier
liking because the plants just sit there and sulk until the soil warmth
suits them.

I used to fly in and out of both Australia and New Zealand back in the
late nineteen fifties, was a crew member in a U.S. Navy transport
squadron. We flew stuff all over the world and it was a hoot for a rural
Texas farmboy. Don't miss it because wife and I averaged over 100,000
miles a year in flight time when we worked and lived in the Middle East
and other parts of the world. I haven't flown since 1990 when we came
home for good. Met a lot of nice people though, at least the sober ones.
G

:-)) I'm not much of a drinker so I avoid nearly all drunks unless they
are family and they know to avoid over consumption (99% of the time).
these days I don't like planes much either (or at elast cattle class
travel) and international travel is a PITA since ever airport now seems
ot be filled with little men with mostly dumb bossees who all seem to
think that all travellers are terrorists. Although Vietnam and Cambodia
don't yet fit that mould.

On 3/6/2015 4:54 PM, Fran Farmer wrote:
On 7/03/2015 2:58 AM, George Shirley wrote:
On 3/5/2015 10:34 PM, Fran Farmer wrote:
On 6/03/2015 11:16 AM, George Shirley wrote:


Snort! You mean you didn't learn to dish it out to them when they
dished it out to you?
Back then if I came home from school with a note from the teacher or the
principal I got whopped good by all five of those women. It was the old
timer way of teaching kids to be a) polite to their elders, b) do well
in school and not cause problems, c) don't make Mama mad, you might die.
Of course there were lots of hugs and kisses after the punishment. My
grandmother taught me how to play board games, my big sisters taught me
to read and write at four years of age, great grannie let me cut the
sweet gum small branches she brushed her teeth with. She dipped snuff
and brushed her teeth with snuff. Died at 89 years of age with a full
set of teeth. I loved all of them to pieces just like they loved me.
They did make sure I would grow up to be polite, courteous, and not a
trouble maker. Seems to have worked.

It sounds like it did.

I think I'll make a blackberry cobbler tomorrow and maybe a loaf of
zucchini bread.

Show off! My poor old zucchinis have got so much powdery mildew on them
that I'll be amazed if I get another zucchini off them before the frosts
come.



Last summer's zucchini crop was sparse, only picked about six or seven
fruit, they all weighed more than three pounds and were seedless. Put up
a lot of shredded zukes and also yellow squash, which also makes a good
squash bread and can be used in casseroles.

I like to pick mine smaller than that size and eat them. The big ones
usually go to the chooks after I slice then right down the middle. They
loooooovvvvve them and the next day all that is left is a very thin
shell of skin. zucchini is such a great summer veg and like you, I too
like it in various b read forms (including cake, but then I love food).

Our problem was a lot of rain, blooms on the zukes one day, two days
later a giant zuke was there.It's like they sucked up all that rain and
just exploded to size. Foliage was so big and so thick they were hard to
find.

Got down to almost freezing again early this morning, the rest of the
week the weather heads are predicting temps in the 70's and 80's. So
much for climate change.

Odd weather is consistent with climate change - it's about variability
as much as anything.


Will plant spring carrots today and clean out
the last of the fall garden. Then will amend those two beds and get
ready for all the seeds we have on the counter now. We have tomatoes and
sweet chiles nearly a foot tall under the grow light and others coming
on steadily. It's either plant out or fight the jungle inside.

So will you plant out and put protection over them? IME, I find it's no
real use in planting anything out until the soil is warm for thier
liking because the plants just sit there and sulk until the soil warmth
suits them.

We can plant carrots starting in mid-February through mid-April and then
it gets to hot to plant them. Probably should have put them in last
month for a good start. The soil stays fairly warm as we mostly have
sunshine every day.

I used to fly in and out of both Australia and New Zealand back in the
late nineteen fifties, was a crew member in a U.S. Navy transport
squadron. We flew stuff all over the world and it was a hoot for a rural
Texas farmboy. Don't miss it because wife and I averaged over 100,000
miles a year in flight time when we worked and lived in the Middle East
and other parts of the world. I haven't flown since 1990 when we came
home for good. Met a lot of nice people though, at least the sober ones.
G

:-)) I'm not much of a drinker so I avoid nearly all drunks unless they
are family and they know to avoid over consumption (99% of the time).
these days I don't like planes much either (or at elast cattle class
travel) and international travel is a PITA since ever airport now seems
ot be filled with little men with mostly dumb bossees who all seem to
think that all travellers are terrorists. Although Vietnam and Cambodia
don't yet fit that mould.

I quit drinking in 1979, had Hep A in 76, didn't drink until 79, had a
couple of shots of Kentucky bourbon, doubled up in pain, never had
another snort. Never did drink much anyway. Don't miss that or the
cigarettes I was addicted to for 42 years. I reckon getting old wakes
you up some. G

Air travel used to be a lot of fun, we could go around the world for
about US$1500 each back in the early eighties so every trip home was an
around the world trip with TWA and Singapore Air. As long as we didn't
backtrack we could stop and go anywhere we wanted. Always went through
Thailand, some of the nicest people in the world and lots of good food.
Mostly flew business as that's what the company paid for, a little more
room than cattle car and, from what I'm hearing, the seats are smaller
and jammed in together nowadays. Reckon I will drive or take a train
nowadays within the States.

Fran Farmer wrote:
On 6/03/2015 11:16 AM, George Shirley wrote:
I think I'll make a blackberry cobbler tomorrow and maybe a loaf of
zucchini bread.

Show off! My poor old zucchinis have got so much powdery mildew on
them that I'll be amazed if I get another zucchini off them before
the frosts come.

gloat I have both fresh-frozen blackberries and shredded zucchini in my
freezer ... and several gallons of muscadines .

--
Snag

On 3/6/2015 6:24 PM, Terry Coombs wrote:
Fran Farmer wrote:
On 6/03/2015 11:16 AM, George Shirley wrote:
I think I'll make a blackberry cobbler tomorrow and maybe a loaf of
zucchini bread.

Show off! My poor old zucchinis have got so much powdery mildew on
them that I'll be amazed if I get another zucchini off them before
the frosts come.

gloat I have both fresh-frozen blackberries and shredded zucchini in my
freezer ... and several gallons of muscadines .

I haven't seen a muscadine in years, most people that buy land with
muscadines cut them down so they won't be in the way. Between muscadines
and possum grapes we used to make lots of jellies and jams. I miss them
but the builders don't like them.

What are you going to do with them?

George Shirley wrote:
On 3/6/2015 6:24 PM, Terry Coombs wrote:
Fran Farmer wrote:
On 6/03/2015 11:16 AM, George Shirley wrote:
I think I'll make a blackberry cobbler tomorrow and maybe a loaf of
zucchini bread.

Show off! My poor old zucchinis have got so much powdery mildew on
them that I'll be amazed if I get another zucchini off them before
the frosts come.

gloat I have both fresh-frozen blackberries and shredded
zucchini in my freezer ... and several gallons of muscadines .

I haven't seen a muscadine in years, most people that buy land with
muscadines cut them down so they won't be in the way. Between
muscadines and possum grapes we used to make lots of jellies and
jams. I miss them but the builders don't like them.

What are you going to do with them?

Wine and jelly/jam . Might make some juice , the wife had a recipe for
grapes that should work .

--
Snag

On Fri, 06 Mar 2015 18:45:49 -0600, George Shirley
wrote:

On 3/6/2015 6:24 PM, Terry Coombs wrote:
Fran Farmer wrote:
On 6/03/2015 11:16 AM, George Shirley wrote:
I think I'll make a blackberry cobbler tomorrow and maybe a loaf of
zucchini bread.

Show off! My poor old zucchinis have got so much powdery mildew on
them that I'll be amazed if I get another zucchini off them before
the frosts come.

gloat I have both fresh-frozen blackberries and shredded zucchini in my
freezer ... and several gallons of muscadines .

I haven't seen a muscadine in years, most people that buy land with
muscadines cut them down so they won't be in the way. Between muscadines
and possum grapes we used to make lots of jellies and jams. I miss them
but the builders don't like them.

What are you going to do with them?


We have both muscadines and scuppernongs. I eat lots of them and make
jelly too. Will probably can some juice this year.

When I was young I would go to my uncle's and stuff myself on
scuppernongs. We moved to Florida and that first fall he mailed me a
cigar box of scuppernongs. When we moved back to NC my grandfather
had built a scuppernong arbor in the back yard. Heaven!
--
USA
North Carolina Foothills
USDA Zone 7a
To find your extension office
http://www.csrees.usda.gov/Extension/index.html

Derald wrote:
Fran Farmer wrote:

What is a 'cobbler'?
Basically, "deep dish" berry or fruit pie with no bottom crust and
a biscuit dough top crust.

snippage happens

We have crumbles, too-in the Southeastern US, at least-known by a
variety of names and they are exactly as you describe. Again, there
are regional variants.

Our cobbler recipe is basically a stick of butter melted in a deep baking
pan (we use a 4 qt round pan), a pint or two of fruit added , then a batter
of 1 cup each of sugar , flour , and milk with some baking powder poured in
the center of the whole thing . Toss it in the oven at 375 for about 45 min
to an hour , then enjoy with ice cream on top . We've used apples , cherries
, fruit cocktail (!) peaches , and blackberries . Fresh , frozen or canned ,
if you use fresh add some sugar to the fruit . If we use canned , we use the
juice and water with dry milk in the batter .
Another variation uses a chocolate cake mix with reduced liquid and
canned cherry pie filling (google dump cake) cooked in a dutch oven over a
camp fire , that one was a really big hit with the Boy Scout troop I was
involved with (as a leader) .
--
Snag

Terry Coombs wrote:
Derald wrote:
Fran Farmer wrote:

What is a 'cobbler'?
Basically, "deep dish" berry or fruit pie with no bottom crust and
a biscuit dough top crust.

snippage happens

We have crumbles, too-in the Southeastern US, at least-known by a
variety of names and they are exactly as you describe. Again, there
are regional variants.

Our cobbler recipe is basically a stick of butter melted in a deep
baking pan (we use a 4 qt round pan), a pint or two of fruit added ,
then a batter of 1 cup each of sugar , flour , and milk with some
baking powder poured in the center of the whole thing . Toss it in
the oven at 375 for about 45 min to an hour , then enjoy with ice
cream on top . We've used apples , cherries , fruit cocktail (!)
peaches , and blackberries . Fresh , frozen or canned , if you use
fresh add some sugar to the fruit . If we use canned , we use the
juice and water with dry milk in the batter . Another variation uses
a chocolate cake mix with reduced liquid and canned cherry pie filling
(google dump cake) cooked in a dutch oven
over a camp fire , that one was a really big hit with the Boy Scout
troop I was involved with (as a leader) .

Forgot to add , what you're calling crumbles is probably the same dish we
call a crisp . Sliced fruit covered with a mixture of oatmeal , flour ,
brown sugar , and butter and baked hot enough that the topping gets browned
and crispy - thus the name .

--
Snag

On 6/03/2015 2:11 PM, Terry Coombs wrote:

Forgot to add , what you're calling crumbles is probably the same dish we
call a crisp . Sliced fruit covered with a mixture of oatmeal , flour ,
brown sugar , and butter and baked hot enough that the topping gets browned
and crispy - thus the name .

Bingo! It is the same thing is an apple crisp/crumble according to
Wikipedia although given the two photos that Wikipedia has put in to
illustrate the dish, they should have foudn someone who could actually
cook because both of those look like a very lame effort :
http://en.wikipedia.org/wiki/Apple_crisp

But form there i followed the link to 'crumble' and there it says that a
'crumble' is also called a Brown Betty! Not in my universe!

On 3/5/2015 10:23 PM, Fran Farmer wrote:
On 6/03/2015 2:11 PM, Terry Coombs wrote:

Forgot to add , what you're calling crumbles is probably the same
dish we
call a crisp . Sliced fruit covered with a mixture of oatmeal , flour ,
brown sugar , and butter and baked hot enough that the topping gets
browned
and crispy - thus the name .

Bingo! It is the same thing is an apple crisp/crumble according to
Wikipedia although given the two photos that Wikipedia has put in to
illustrate the dish, they should have foudn someone who could actually
cook because both of those look like a very lame effort :
http://en.wikipedia.org/wiki/Apple_crisp

But form there i followed the link to 'crumble' and there it says that a
'crumble' is also called a Brown Betty! Not in my universe!

Lots of Usian southerners call them Brown Betty, we never did but we're
more south westerners than southerners. My mother-in-law, from Virginia,
made Brown Betties a lot.