23 Cobbler Recipes, Plus Crisps, Buckles, and Everything in Between
What to do with that farmers market haul of gorgeous summer fruit, other than eating it all raw on your way home? Make cobbler for a crowd, of course! Or how about a fruit crisp for one? Or you could choose a crumble…or a buckle…or anything in between.
Where fruit pies and galettes take painstaking time and attention, cobblers and the like come together quickly and painlessly. Often, there’s barely a need for a second bowl. (Full details on the differences between a cobbler, crisp, and more, here.) For these dump-and-stir desserts, you can keep the flavors as simple as the techniques, letting the beauty of seasonal fruit—peaches and cherries in summer, pears and apples in fall—shine.
But you can also have some fun: Try adding robust warm spices like cardamom or nutmeg; fragrant herbs like marjoram or tarragon. For unique toppings, add cornmeal or almond flour to your batter or dough. Or even crumbled cookies!
Photograph by Peden + Munk, food styling by Adriana Paschen, prop styling by Ceci Garcia2/23Blueberry Cobbler
Photographs by Mamadi Doumbouya, food styling by Pearl Jones, prop styling by Shannon Maldonado3/23Brown Butter Peach Cobbler
An easy peach cobbler from Ben Bynum of South Jazz Kitchen in Philadelphia starts with a pool of brown butter on the bottom of the baking dish. Ladle in cakey batter, then stud with sliced peaches.
Photo by Laura Murray, food styling by Yekaterina Boystova4/23Caramel Apple Breakfast Cobbler
Who says cobblers are just for dessert? This whole-wheat biscuit version is make-ahead-friendly, perfect for holidays or brunch hosting. The caramel apple filling and dough are both made a day in advance. When you wake up, toss it together while the oven preheats; serve with a dollop of yogurt and hot coffee.
Photo by Mary Kang5/23Pineapple Upside-Down Cobbler
Inspired by pineapple upside-down cake, this cobbler recipe from Texas’s Barbs B-Q combines crushed pineapple, sour cherries, and a buttery batter that practically makes itself.
Zach DeSart6/23Stone Fruit Cobbler
Three pounds of any stone fruit, like peaches, nectarines, or plums (maybe toss in some apricots or cherries if you have them), form the base of this bake from Frog Hollow Farm. The almond paste-supported batter makes this one taste like an elegant financier.
Linda Xiao11/23Apricot, Cherry, and Graham Cracker Crumble
Crushed graham crackers, toasted nuts, butter, and brown sugar form an effortlessly crunchy topping for this juicy stone-fruit crumble.
Photo by Alex Lau, food styling by Susie Theodorou12/23Strawberry-Granola Crisp
A granola-inspired topping makes this strawberry crisp equally suited to breakfast with yogurt or dessert with ice cream. Use store-bought granola for an even quicker assembly.
Photo by Peden + Munk, food styling by Sue Li, prop styling by Rebecca Bartoshesky13/23Cinnamon-Oat Peach Crisp
Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling Christine Keely14/23Summer Berry Stovetop Crisp
Eva Kolenko15/23Blueberry and Corn Crisp
It may not seem like it, but blueberry and corn are a dream duo. Channeling the flavors of a corn muffin slathered in blueberry jam, cookbook author Nicole Rucker’s blueberry crisp recipe has zingy berry filling and a cornmeal-based topping—complete with fresh corn kernels.
Christopher Testani17/23Iron-Skillet Peach Crisp
A cast iron skillet is the perfect vessel for a peach crisp—this recipe, from Leon’s Oyster Shop in Charleston, has you season the fruit with garam masala, lending a gently earthy warmth to the dessert.
Alex Lau18/23Cranberry Pear Crumble
This simple fall fruit crumble would be ideal on the Thanksgiving table. Make it a day or two ahead and reheat it whenever the oven’s free.
Photograph by Emma Fishman, food styling by Mieko Takahashi, prop styling by Tim Ferro21/23Stone Fruit Brown Betty
22/23Apple Pandowdy
