7 Fantastic Fruit Cobblers and Crisps to Make This Winter

The thought of baking sends most of us into a panic because there are just so many things that can go wrong. A happy exception to the rule is the world of fruit cobblers and crisps. These desserts are among the easiest to make and most satisfying to eat, particularly when ice cream is involved. Try these seven recipes to get started.

1. Maple-Walnut Apple Crisp

Source: iStock

Apple crisp | iStock.com

Few flavors go together as well as apples, maple syrup, and walnuts. The combination screams comfort and tastes just as good in March as it does in October. This simple apple crisp from Cooking Light proves the point. We love to top this dessert with a scoop of vanilla ice cream. If you’re looking to keep things a little lighter, try a dollop of Greek yogurt.

Ingredients:

  • ⅓ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ⅓ cup regular oats
  • ¾ teaspoon ground cinnamon, divided
  • ¼ cup chilled unsalted butter, cut into small pieces
  • 3 tablespoons chopped walnuts
  • 7 cups sliced, peeled Rome apples
  • ¼ cup maple syrup

Directions: Preheat oven to 375 degrees Fahrenheit. Combine flour, sugar, oats, and ¼ teaspoon cinnamon in a medium bowl. Using a pastry cutter or two forks, cut butter into dry ingredients until crumbly. Stir in walnuts.

Combine apple and all remaining ingredients in a large bowl and toss to combine. Spoon into an 8-inch square baking dish or 1½-quart casserole. Sprinkle crumb topping over apple filling. Bake for 45 minutes, or until golden. Serve warm.

2. Mango Cobbler with Coconut Whipped Cream

Peeled, sliced mango

Mango | iStock.com

If you find yourself bored with the same lineup of apples and pears this far into winter, add some exotic flavors to your dessert with this mango cobbler from The Kitchn. There’s even a recipe for a whipped topping made with coconut milk for more of an island feel. That being said, regular whipped cream isn’t a bad idea.

Ingredients:

Filling

  • 4 pounds ripe mangoes, peeled and cut into ½-inch pieces
  • ¼ cup sugar
  • ¼ cup all-purpose flour
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt

Topping and assembly

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 1 large egg, lightly beaten
  • ⅓ cup buttermilk
  • ¼ cup unsweetened coconut chips
  • Coconut whipped cream

Directions: Preheat oven to 400 degrees Fahrenheit. Combine all filling ingredients in a large bowl and toss to combine. Transfer filling to a 9-inch square baking dish and bake for 15 minutes.

Meanwhile, mix flour, sugar, and salt in a medium bowl. Using a pastry cutter, two forks, or your fingers, work butter into the dry ingredients until you have a coarse meal. Add egg and buttermilk and stir just until everything is moistened. Spoon batter over hot mango filling, forming nine evenly spaced mounds.

Transfer back to oven and bake for 25 to 30 minutes or until topping is golden. Let cool for at least 15 minutes. Meanwhile spread coconut chips on a small, rimmed baking sheet and toast in the hot oven until golden, 1 to 2 minutes. Sprinkle coconut over cobbler.

Serve warm or at room temperature with a dollop of coconut whipped cream.

3. Buttery Blueberry Cobbler

blueberry cobbler

Blueberry cobbler | iStock.com

Fresh blueberries may be months away, but frozen fruit works just as well in Taste of Home’s berry cobbler. You don’t even need to thaw them first, so feel free to go straight from freezer to saucepan. It’s a taste of summer, no matter what the calendar says.

Ingredients:

  • 2 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1½ cups sugar, divided
  • ½ cup unsalted butter, cubed
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 1 egg, lightly beaten
  • Whipped cream

Directions: Preheat oven to 350 degrees Fahrenheit. Combine berries, lemon juice, and ½ cup sugar in a medium saucepan. Bring to a boil, remove from heat, and set aside. Add butter to an 11-by-7-inch baking dish and melt in the oven. When melted, remove from oven.

In a small bowl, combine remaining sugar, flour, baking powder, salt, milk, and egg. Pour batter over melted butter. Without stirring, top with berry mixture. Transfer to oven and bake for 40 to 45 minutes, or until golden brown. Serve warm or at room temperature with whipped cream.

4. Pineapple Crisp

Pineapple

Pineapple | iStock.com

It’s time to give pineapple upside-down cake a rest and let the fruit shine in a different dessert. We vote for Tanya Holland’s tropical crisp, featured on Food Network, because it’s every bit as delicious as the iconic dessert, but so much easier. It contains just eight ingredients and comes together in under and hour, which means you can have this as an after-dinner treat tonight.

Though canned pineapple is the easiest to work with, you can’t beat the flavor of fresh. They’re also not too difficult to select or slice. This video from Every Day with Rachael Ray says to choose the most fragrant fruit and shows you how to cut it like a pro.

Ingredients:

  • 1 golden pineapple, peeled, halved, cored, and sliced into half moons
  • ⅓ cup dark rum
  • 1 cup sliced almonds
  • 3 tablespoons light brown sugar
  • ¼ teaspoon cinnamon
  • Pinch ground ginger
  • 3 tablespoons flour
  • 3 tablespoons unsalted butter

Directions: Preheat oven to 400 degrees Fahrenheit. Cook pineapple in a nonstick skillet until softened. Remove from heat, add rum, return to burner, and cook off alcohol.

Pulse almonds, brown sugar, cinnamon, ginger, flour, and butter in a food processor until mixture resembles coarse crumbs. Fill 5-inch gratin dishes with pineapple. Sprinkle crumble evenly over the top of each. Bake until golden and bubbly, 10 to 12 minutes.

5. Cherry-Nut Cobbler

two bowls filled with cherry cobbler that has a biscuit topping

Cherry crockpot | iStock.com

For the easiest way to dessert, look no further than Midwest Living’s crockpot cobbler. The topping comes together lightning fast thanks to some store-bought muffin mix. And because your slow cooker takes care of all the work, you’re free to watch some TV or take care of chores without worrying about monitoring dessert.

Ingredients:

  • Nonstick cooking spray
  • 1 (12- to 14-ounce) package frozen mixed berries
  • 1 (21-ounce) can cherry pie filling
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 (6½-ounce) package triple-berry or blueberry muffin mix
  • ⅓ cup water
  • ¼ cup chopped pecans
  • 2 tablespoons vegetable oil
  • Vanilla ice cream or whipped cream (optional)

Directions: Lightly grease the inside of a 3½- to 4-quart slow cooker. Add berries, pie filling, cinnamon, and ginger. Stir to combine. Cover and cook on low for 2 hours.

In a medium bowl, combine muffin mix, water, pecans, and oil. Stir just to combine, then spoon muffin mixture over berry filling. Turn heat to high. Cover and cook until a toothpick inserted into the center of muffin mixture comes out clean, about 1 hour longer.

Turn cooker off. Let cobbler cool in insert, uncovered, for 20 minutes. Serve with ice cream or whipped cream.

6. Drop-Biscuit Pear and Dried Cherry Cobbler

bowl filled with juicy fruit cobbler and a scoop of ice cream

Biscuit cobbler | iStock.com

If you’re looking for a way to wow your friends for dessert, this dried fruit and pear cobbler from Bon Appétit is the perfect recipe. The flavors are sophisticated, but still crowd-pleasing and the method is about as simple as it gets. We won’t tell anyone if you eat the leftovers for breakfast the next day.

Ingredients:

Filling

  • 6 medium Bosc pears, peeled, cored, and cut into ½-inch pieces
  • 1 cup dried tart cherries
  • ⅔ cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • Pinch ground cloves

Topping and assembly

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cup plus 2 tablespoons sugar, divided
  • ¾ cup chilled unsalted butter, cut into pieces
  • Vanilla ice cream

Directions: Preheat oven to 400 degrees Fahrenheit. Toss pears, cherries, 2 tablespoons flour, lemon juice, cinnamon, ⅛ teaspoon salt, and cloves in a large bowl. Transfer to a 13-by-9-inch baking dish.

Whisk remaining flour, baking powder, remaining salt, and ¾ cup sugar in a medium bowl. Use your fingers to rub in butter until mixture resembles coarse meal. Gradually mix in ⅓ cup hot water until a soft, wet dough forms. It’s fine if a few lumps remain. Drop dough in clumps over filling.

Sprinkle with remaining sugar and bake until filling is bubbling and topping is golden brown and fully cooked, 40 to 45 minutes. Let cool. Serve with ice cream.

7. Chocolate Oat Crumble

bowl of granola with chocolate chunks

Chocolate oat crumble | iStock.com

Chocolate and fruit can be a weird combination, but pears and raspberries seem to be exceptions. Taste for yourself with Smitten Kitchen’s easy fruit dessert, adapted from a recipe in Eat. This may become your new favorite way to eat chocolate.

Ingredients:

Topping

  • ⅓ cup chopped dark chocolate
  • ½ cup rolled oats
  • ¼ cup maple syrup
  • Pinch of salt

Filling

  • 3 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 2 pears, peeled, halved, cored, and cut into small pieces
  • 1 cup raspberries

Directions: Preheat oven to 350 degrees Fahrenheit. Combine chocolate, oats, syrup, and salt in a small bowl. Mix to combine and set aside. Melt butter in a small to medium ovenproof skillet set over medium heat. Stir in sugar and cook, stirring, until edges begin to caramelize. Stir in pears and cook, stirring occasionally, until fruit begins to soften, about 5 to 8 minutes.

Sprinkle raspberries over pears, then scatter oat mixture over top. Transfer to oven and bake 20 to 25 minutes, or until fruit is fully softened and oats are golden and crisp. Let cool briefly and serve.

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