There\’s something comforting about\ a fruit dessert fresh from the oven. It could be a bubbling cobbler with a buttery topping or a crisp with juicy fruit under a streusel topping. They\’re classic desserts that can be customized based on seasonal fruit. For those days you\’re looking for an easy dessert, we\’ve rounded up fruit crisp and cobbler recipes.
It\’s a collection featuring a variety of recipes that use fresh fruit or frozen fruit. Fruit crisp and fruit cobbler recipes like classic peach and apple varieties to versions with cherry, blackberry, strawberry, rhubarb, plum, mango, and mixed-fruit creations.
While they sound similar, there is actually a difference between a crisp and a cobbler. Both feature baked fruit, but it\’s the topping that sets them apart. A fruit crisp has a crumbly topping made from flour, butter, brown sugar, spices, and possibly oats. When baked, the topping is crisp and crunchy. A fruit cobbler, on the other hand, has a biscuit-like or cake-like topping that becomes golden brown and tender when baked with the fruit underneath bubbling through.
Both are delicious and\ easy desserts that anyone can make.\
Fresh Peach And Blueberry Cobbler
\“I learned to cook by watching my mother, who seldom used a recipe. This was a family favorite when I was a kid, and still one in my home today, some (um) decades later.\” \– Judy
Michigan Cherry Cobbler
\“Grandma made this recipe every year when the cherries were ripe. It\’s so good warm with ice cream. I like to sprinkle a little cinnamon sugar on top of the cobbler topping before baking.\” \– Kathie
Deep Summer Fruit Cobbler
\“I needed to use some fruit and came up with this cobbler recipe.\” \– MiMi
Fresh Peach Crisp
\“We went to an orchard in a town near us and we bought some very ripe peaches for cooking so this is what I came up with. My new husband of 6 weeks loved it.\” \– Judy
Fruit Crisp
\“This is a fast and easy dessert! Everyone thinks I spent all day putting it together. Little do they know how easy it is and, of course, I will never tell. You can use any kind of fruit you want and mix them to get great-tasting flavors.\” \– Debbie
Blackberry Cobbler
\“I spent a lot of time with my grandparents in Geneva, Alabama. Summer in the South means heat, but also blackberries. My grandmother would send me out to pick berries with a bucket to fill.\” \– Jackie
Apple Cranberry Crisp
\“My German brother-in-law loves any dessert with apples. So when he comes over or when I go to visit him, my sister-in-law and I make this yummy dessert! Sometimes I add crushed amaretto cookies to the top of the crisp for an Italian twist.\” \– Rose Ann
Strawberry Cobbler
\“I like to take a basic recipe and tweak it a bit. I live just up the interstate from Poteet, Texas and I absolutely love strawberries! This recipe works best when you use fresh strawberries. Don\’t worry if the berries aren\’t sweet enough\… macerating them adds to the flavor.\” \– Shery
Mango Cobbler
\“Great with mangoes from the Philippines. The best in the world! Mangoes from the supermarket may be used as well. This recipe is one of the most requested desserts in my family. Great with vanilla ice cream!\” \– Lucy
Granny\’s Plum Cobbler
\“This recipe has been a long-time family favorite. Granny used to make the best plum cobbler and jelly. After she passed away in 2004, her recipe box disappeared. After a few years, some of her recipes would pop up mysteriously. I was so thrilled when Mom found this one in a box of my great-aunt\’s things.\” \– Leslie
Peach and Cherry Amaretto Crisp
\“This Peach and Cherry Amaretto Crisp just screams summer and is a must-try while the fresh peaches are still around.\” \– Debbie
Mom\’s Rhubarb Crisp
\“This is the best crisp ever. Serve warm with ice cream.\” \– Penny
