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!

• Cobblers
• Crisps and crumbles
• Bettys, buckles, and beyond

Cherry Cobbler With Lemon Cream Biscuits

Sweet cherries bake into a jammy filling beneath tender lemon-scented cream biscuits in this showstopping cobbler recipe.

Blueberry Cobbler

This blueberry cobbler recipe might as well be called “Ultimate Summer Cobbler”—it’s an easy batter (prep time takes barely 10 minutes!) that’s scraped into a cast iron skillet full of melted butter, then popped into a hot oven to set.

Brown 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.

Caramel 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.

Pineapple 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.

Stone 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.

Peach and Berry Cobbler with Cinnamon Cream

The quickest biscuit cobbler is made with drop biscuits—no rolling, no cutting—just toss the fruit in sugar, dollop big scoops of dough on top, done.

Apple and Blackberry Polenta Cobbler

A bit of honey adds floral sweetness to the filling for this mixed-fruit cobbler. Spacing the biscuits just so allows the juices to thicken and showcases the jammy melange as soon as you bring it to the table.

Plum Cardamom Crumble With Pistachios

To fit all three pounds of plums in this stunning crumble recipe from Molly Baz, use a deep pie dish—you want all those juices in your dessert, not the oven floor.

Peach and Sesame Crumble

This peach crumble boasts not one, not two, but three styles of sesame: toasted sesame seeds, tahini, and toasted sesame oil, all of which contribute to the topping’s gorgeous flavor.

Apricot, 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.

Strawberry-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.

Cinnamon-Oat Peach Crisp

When slicing peaches for cobblers and crisps, the secret is to look for “freestone” fruit, meaning it won’t cling to the pit. If you end up with “clingstone,” simply cut around the pit and call it good enough.

Summer Berry Stovetop Crisp

Turning on the oven in peak summer is a no-go for many. Thankfully, this sweet-tart fruit crisp is made completely on the stovetop.

Blueberry 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.

Apple-Rhubarb Crumble

A tart and tangy filling of rhubarb and Pink Lady apples gets jammy beneath a straightforward crumble topping in this season-defying dessert.

Iron-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.

Cranberry 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.

Plum-Rosemary-Crisp with Oat-Spelt Topping

Fresh rosemary works surprisingly well in fruit desserts, especially this one, which uses nutty, slightly tangy spelt flour in the topping.

Whole-Wheat Apple Crisp

With a nutty topping made from whole-wheat flour and oats, and a simple cinnamon-kissed apple filling, this fall favorite has all the classic flavors we crave in a dessert.

Stone Fruit Brown Betty

Unlike a crisp or crumble, a brown Betty uses buttery breadcrumbs for a topping that turns deeply golden and crisp in the oven. This recipe uses pillowy white bread for the crumbs, but a hearty multigrain loaf would also work well.

Apple Pandowdy

Store-bought puff pastry makes this old-fashioned apple dessert dramatically easier than its pie-crust predecessors. You’ll push the crust into the filling halfway through baking for a delicious, crispy-gooey texture.

Blueberry-Ginger Buckle

Part coffee cake, part cobbler, part crumble, this berry-packed buckle recipe gets a crackly streusel topping and plenty of fresh ginger.