Summer is the perfect time to celebrate the abundance of fruit. While fruit pies are great, frankly, who has time to fiddle with a rolling, chilling pie crust when there are puddles to splash in and bursting bubbles? not me. Enter the humble cobbler.
What Cooking America lists potato chips, crumbs, buckles, and other similar sweet treats as part of the cobbler family. We’ve also explored the differences between crumb, cobbler, and potato chips.
Whatever variety you prefer, it’s time to cook because someone has to prepare the dessert as you burn in the daylight.
The classic cobbler is a mixture of large pieces of fruit, thickened with a little flour, sweetened with sugar, and topped with a layer of crackers. Cobblers got their name because the baked crust was as bumpy and uneven as the cobblestones on the streets of Great Britain, where the dish was invented.
This vibrant Cobbler Strawberry Crème de la Crumb recipe comes together quickly with the help of a food processor. Tiffany suggests adding fresh basil, thyme, rosemary, or mint to your cookie mix for even more summery goodness.
The crisp topping is a mixture of oatmeal, sugar, butter, and usually cinnamon. This mixture comes together to create a crunchy texture that resembles oatmeal and stays crisp even if you cream it with ice cream or whipped cream, which is what I recommend.
Southern Cast Iron made an interesting twist on crispiness by adding ginger to their typical oatmeal-based topping. Bake in a cast iron skillet, this Strawberry Plum Crisp recipe is my favorite cooking pot for these desserts. (Just see this Blueberry Peach Skillet Cobbler recipe for proof!)
Megan of Olives and Thyme created an unusual twist on aged strawberry rhubarb by using tahini instead of butter or any other fat in the crumbs, resulting in a dairy-free option. She also recommends using a spray of rose water for the filling, which adds an aromatic element to this classic upgraded recipe. Get the Strawberry Rhubarb and Crunchy Tahini recipe.
Buckle is where coffee cake meets fruit crispness: a muffin-type filling topped with a streusel mixture for a crunchy texture on a soft, sweet cake. Arguably the best form of this class for breakfast, in my opinion. The name comes from the way the cake layer cracks and ‘knots’ during baking.
I share this opinion with The Reluctant Entertainer, who also suggests keeping frozen blueberries on hand to make this taste of summer possible all year long. Greetings, Sandy! Get the Blueberry Buckle recipe.
Crumb is another name for crunch, and this vegan recipe for Cherry Berry Crumble from Tamsin at Cupfulofkale.com combines mixed cherries and berries for summer flavors. She thickens the mixture with arrowroot and coats it with a mixture of coconut sugar and oats for a classic crumble topping with a vegan twist.
Gastro-licious created Cherry Cobbler’s recipe ‘easier than pie’ using frozen cherries (but you can use fresh) and topping it with gluten-free pancake mix and vanilla granola mix for quick and crunchy sweetening.
For a true summer taste, Laura at Joyfoodsunshine.com serves up this gorgeous, golden Peach Cobbler recipe. Fresh peaches are preferred, but they offer both frozen and canned peaches options, keeping this recipe on the table all year long.
We came to pandowdy, which is so much fun to say! Unlike its cousins, Pandoye uses scraps of pie dough in a rustic way, which would be a great project for young home cooks. 12 Tomatoes Serve this lightly spiced pear with pie crust for a crunchy dessert that doesn’t spoil like a bottom pie crust. Get the Spiced Pear Pandowdy recipe.