Crumbles, Crisps and Cobblers are simple old-fashioned desserts that offer the comfort of fruit pies but without the work of making a pie crust. Cobblers have a softer biscuit-like topping and texture, while crumbles and crisps have a crunchy, streusel-like topping that provides a contrast to the soft fruit in the filling.
Early settlers of America were very good at improvising. When they first arrived, they brought their favorite recipes with them, such as English steamed pudding. Not finding their favorite ingredients, they used whatever was available. That’s how all these traditional American dishes came about with such unusual names. Early colonists were so fond of these fruit dishes that they often served them as the main course or even for breakfast. It was not until the late 19th century that they became primarily desserts.
Cobblers originated in the early British American colonies. English settlers were unable to make traditional suet pudding due to a lack of ingredients and cooking equipment, so instead, they covered a stewed filling with a layer of uncooked plain biscuits or dumplings. The origin of the name cobbler is uncertain, although it may be related to the now archaic word cobeler, meaning “wooden bowl”.
In the United States, varieties of cobbler include the Betty, the Grump, the Slump, the Dump, the Buckle and the Sonker. Grunts, Pandowdy and Slumps are a New England variety of cobbler, typically cooked on the stovetop in an iron skillet with the dough on top in the shape of dumplings.
The Sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. In the South, cobblers most commonly come in single fruit varieties and are named as such, blackberry, blueberry or peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream.
Some of these terms are more universal than others, but here are the most generally accepted definitions:
Crisp : baked fruit topped with a mixture of some combination of flour, nuts, cereal (especially oatmeal), butter and sugar. The topping ranges in texture from streusel to granola and usually completely covers the fruit. It is sometimes called a crumble.
Cobbler : baked fruit topped with a batter or biscuit crust. The topping is often “cobbled” rather than smooth; the topping is generally dropped or spooned in small clumps over the fruit, allowing bits of the filling to show through.
Grunt or Slump: as the biscuit-topped fruit cooks on the stove, it supposedly makes a grunting noise‚ likely the result of the steam from simmering fruit escaping through the vents between the biscuits.
A Buckle is made with yellow batter (like cake batter), with the fruit mixed in with the batter.
Betty consists of fruit, usually apples, baked between layers of buttered crumbs. Betties are an English pudding dessert closely related to the French Apple Charlotte. Betty was a popular baked pudding made during colonial times in America.
Pandowdy is a deep-dish dessert that can be made with a variety of fruit, but is most commonly made with apples sweetened with molasses or brown sugar. The topping is a crumbly type of biscuit, except the crust is broken up during baking and pushed down into the fruit to allow the juices to come through. Sometimes the crust is on the bottom and the desert is inverted before serving. The exact origin of the name Pandowdy is unknown, but it is thought to refer to the deserts plain or dowdy appearance.
These desserts are such a simple way to use the abundance of fresh, seasonal fruits found on farm stands and in produce aisles. Unlike pies, crisps and cobblers are forgiving with exact measurements. Butter alternatives, such as Smart Balance, are an easy substitute that can reduce calories and saturated fat in the nutrition content of these dessert. It is easy to scale up for large picnics or down for dinner for two. Crisps and cobblers are at their best when highlighting the colors and flavors of summer fruit. With two basic recipes, buttermilk biscuit dough or a crisp topping, you can transform the fruits of summer into dozens of fantastic fresh-baked desserts. The processor can also make quick work of mixing the topping ingredients.
Juicy cherries, berries, sliced peaches, nectarines or plums are piled into a buttered baking dish, tossed with a bit of sugar and sprinkled liberally with streusel topping to become a Summer Fruit Crumble. Those same fruits can be placed in the same buttered baking dish and topped with sweet biscuit dough, then cooked until bubbly and brown. Now you’ve made cobbler.
A crisp or cobbler can be cooked in any type of oven proof baking dish. Ramekins, pie pans, Pyrex casseroles or decorative gratin dishes are all fine choices. Plan for about a cup of uncooked fruit per serving and room for a topping or base. Make extra topping to keep in the freezer and you can have a fruit crisp or crumble oven-ready quicker than it takes to preheat your oven.
The art of perfecting a crisp and cobbler requires consideration of fruit size, flavor, texture and juiciness. Balance sweet and tart, crunchy with soft. Fresh, frozen and dried fruit are all possible sources for the fillings. A few dried cherries mixed in with fresh or frozen berries will absorb juices and thicken the mixture. Tart rhubarb is well paired with chewy dried apricots for a more toothsome filling than rhubarb can offer on its own. When cutting fruit: large strawberries are best halved or quartered and stone fruits (peaches, etc.) cut into chunks rather than thick slices.
Most fruits need some sweetening in addition to the topping. Tart fruits such as sour cherries, rhubarb and raspberries always need some added brown or white sugar or honey in the fruit layer. In all of the recipes below sugar alternatives, such as Truvia for Baking, will work perfectly. A deep layer of juicy fruits can be thickened during baking with a tablespoon of cornstarch or flour mixed in with the sugar in the fruit layer. For textural variety mix soft berries with stone-fruit chunks, such as, strawberry-apricot or blueberry-peach. Or plan for color. A blush-hued cobbler with red plums, raspberries and rhubarb will evoke an evening sunset.
Nuts, spices, herbs and zests are also welcome additions to expand the basic ingredients. Sprinkle a few sliced almonds in with the topping or add some minced orange zest to the fruit. Blueberry crisp can be enhanced with a few chopped walnuts in the topping and some lemon zest in the filling. Culinary herbs more familiar in savory preparations are sophisticated additions to these homespun desserts. Try a few leaves of thin-sliced fresh basil as garnish on a peach crisp or add a little rosemary and black pepper to the sweetened whipped cream served with the cobbler. A scant teaspoon of cardamom in the biscuit dough is an unexpected flavor that blends nicely with most fruit.
Strawberry-Rhubarb Cobbler
To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.
For the filling:
- 1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)
- 1 lb. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)
- 1 large lemon, finely grated to yield 1/2 teaspoon zest, squeezed to yield 2 tablespoons juice
- 1/2 cup mild honey (such as clover)
- 2 tablespoons instant tapioca
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
For the topping:
- 2 cups unbleached all-purpose flour
- 2 tablespoons granulated sugar, or sugar alternative equivalent
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 oz. (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces (or butter alternative, such as Smart Balance)
- 2/3 cup canned evaporated whole milk or regular whole milk
- 1/4 teaspoon ground cinnamon
- Sugar to sprinkle on the top, optional
Directions:
Position a rack in the center of the oven and heat the oven to 375°F.
Make the filling:
In a large bowl, thoroughly mix all of the filling ingredients; set aside.
Make the topping:
In another large bowl, sift together the flour, sugar, baking powder and salt. Using your fingers or a pastry blender, work the cold butter into the flour until the mixture resembles coarse meal.
Add the milk and stir just until the mixture comes together.
Prepare the cobbler:
Butter a shallow 2-quart dish. Transfer the filling to the dish.
With a tablespoon drop tablespoons of dough on top of the filling. Sprinkle the dough lightly with sugar, if desired.
Bake until the topping is deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the dough browns too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.
Pear Crisp with Amaretti Topping
Look for Italian Amaretti cookies at specialty stores or gourmet grocers. And choose slightly under-ripe, firm pears.
Ingredients:
- 6 peeled Anjou or Bartlett pears, cored and cut into 1/4-inch-thick slices (about 2 1/2 pounds)
- 1/2 cup packed brown sugar, divided
- 1/2 cup plus 2 tablespoons all-purpose flour, divided
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- Cooking spray
- 12 amaretti cookies (Italian almond macaroons)
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 1/3 cup sliced almonds, toasted
Directions:
Preheat oven to 350°F.
Place pears in a large bowl. Sprinkle with 6 tablespoons brown sugar, 2 tablespoons flour, lemon juice and salt; toss well to coat.
Transfer mixture to an 11×7–inch baking dish coated with cooking spray.
Place cookies in a food processor; process until finely ground. Combine remaining flour, cookie crumbs and remaining 2 tablespoons brown sugar in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts.
Sprinkle crumb mixture evenly over pear mixture. Bake for 50 minutes or until pears are tender. Let stand 10 minutes. Serve with whipped cream or ice cream, if desired.
Peach Blueberry Crumble
Bake the crumble on a parchment paper or foil-lined baking sheet to catch any fruit juices that may bubble over.
Ingredients:
- 7 large peaches, peeled and sliced
- 1 1/2 cups blueberries, rinsed and drained
- 1/3 cup granulated sugar
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons minute tapioca
- Pinch of salt
- 1 cup firmly packed dark brown sugar
- 1 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 6 tablespoons softened unsalted butter, cut into small squares
Directions:
Combine first 9 ingredients in a large mixing bowl. Spoon mixture into a greased 8 1/2- x 11-inch baking dish.
Stir together dark brown sugar and next 3 ingredients in a medium bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces.
Spoon topping evenly over filling, and bake at 375° for 50 minutes or until fruit is bubbling and top is golden.
Blueberry Crisp
Fresh blueberries are best for this crisp recipe, though frozen berries will also work. Keep them frozen and bake the blueberry crisp 10 or 15 minutes longer. Thawed berries are too fragile to use and give off too much liquid.
8 servings (serving size: about 1/2 cup)
Ingredients:
- Cooking spray
- 4 teaspoons cornstarch, divided
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1 pound fresh or frozen blueberries
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup old-fashioned rolled oats
- 3 tablespoons chopped walnuts or almonds
- 2 tablespoons cornmeal
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup chilled unsalted butter, cut into small pieces
Directions:
Preheat oven to 375°F.
Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in the dish.
Combine remaining 2 teaspoons cornstarch, the 2 tablespoons brown sugar, vanilla and blueberries in a large bowl; toss. Place in prepared baking dish.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake for 30 minutes or until filling is bubbly and topping is golden.
Plum Cobbler
This low calorie dessert can be prepared as one large cobbler or in individual ramekins.
Ingredients:
- 5 pounds plums, peeled, pitted, and quartered
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons grated peeled fresh ginger
- 3/4 cup granulated sugar, divided
- 1/4 teaspoon salt, divided
- 1 1/2 cups plus 1 1/2 tablespoons all-purpose flour, divided
- Cooking spray
- 3/4 teaspoon baking powder
- 1/4 cup chilled butter, cut into pieces
- 1 teaspoon grated lemon rind
- 6 ounces chilled 1/3-less-fat cream cheese, cut into pieces
- 1/2 cup buttermilk
- 2 tablespoons sugar
Directions:
Preheat oven to 375°F.
Combine first 3 ingredients in a bowl. Add 1/4 cup granulated sugar, 1/8 teaspoon salt and 1 1/2 tablespoons flour; toss. Arrange mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Combine remaining flour, remaining 1/2 cup granulated sugar, remaining 1/8 teaspoon salt and baking powder in a food processor; pulse 3 times. Add butter, lemon rind and cream cheese; pulse until mixture resembles coarse meal. Add buttermilk; pulse until blended.
Drop dough by spoonfuls over plum mixture; sprinkle with sugar. Bake for 55 minutes or until golden.
Grilled Peach Crisps
A perfect finish to a summer barbecue.
4 servings
Ingredients:
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- 4 small to medium peaches, halved and pitted
- 2 cups reduced-fat vanilla ice cream
- 1/2 cup reduced-fat granola
Directions:
In a small bowl, combine sugar and cinnamon; sprinkle over cut sides of the peaches. Let stand for 5 minutes.
Heat grill to medium. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Place peaches cut side down on the grill grates. Grill, covered, over medium heat for 8-10 minutes or until peaches are tender and begin to caramelize.
Place 2 peach halves in each of four dessert bowls. Top each with 1/2 cup ice cream and 2 tablespoons of granola.
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