Max Falkowitz is a food and travel writer for The New York Times, Saveur, GQ, New York magazine’s Grub Street, and other outlets. He’s also the coauthor of The Dumpling Galaxy Cookbook with Helen You.
They’re actually completely distinct desserts. The terms “crisp,” “cobbler,” and “crumble” often get used interchangeably, but if you dig into their origins, …
