6 Naturally Sweet Recipes for Crisps, Crumbles, and Cobblers

Summer is almost here, and with that comes a craving for fresh, seasonal fruit. Chocolate will always be there, but refreshing berries will not, and that’s why it’s high time we take advantage of the upcoming harvest. Pull out your pie pan and get ready to bake up some crisps, crumbles, and cobblers. These desserts are sweet, simple, and summery, and don’t require any expertise with pie crusts. Check out these 6 recipes and remind yourself just how delicious (and sometimes nutritious) the upcoming season can taste.

Source: iStock

1. Classic Blueberry Cobbler

Get ready, get set, cobbler. This Classic Blueberry Cobbler comes from Mel’s Kitchen Cafe, and it enlists the summer fruit we all know and love: blueberries. Bursting with naturally sweet flavor, this cobbler is as easy on the eyes as it is on the tastebuds, and it’s the perfect dessert with which to welcome the new sunny season. Cobblers are the perfect post-dinner treat to make if you’re intimidated by pie crusts. They’re supposed to look messy, making them that much more fun to dig into and eat.


  • ½ cup sugar
  • 1½ tablespoons cornstarch
  • Pinch ground cinnamon
  • Pinch table salt
  • 6 cups fresh or frozen blueberries
  • 1½ teaspoons grated zest plus 1 tablespoon juice from 1 lemon

Biscuit topping

  • 1 cup all-purpose flour
  • ¼ cup plus 2 teaspoons granulated sugar
  • 2 tablespoons yellow cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon table salt
  • 4 tablespoons butter, melted
  • ⅓ cup buttermilk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground cinnamon

Directions: Preheat the oven to 375 degrees Fahrenheit, making sure an oven rack is placed in the center of the oven.

If using frozen blueberries, drain the thawed blueberries in a colander set over a bowl to catch the juice. Pour the reserved juice into a small saucepan and simmer over medium heat. Cook the juice until it has slightly thickened, about 10 minutes. Remove from heat and let it cool slightly.

In a large bowl, whisk together the ingredients for the filling: the sugar, cornstarch, cinnamon, and salt. Add the berries and the simmered syrup and mix gently with a rubber spatula until the berries are evenly coated. Mix in the lemon zest and juice. Transfer the berry mixture to a 9-inch glass pie plate and place the baking dish on a rimmed baking sheet that has been lined with foil. Bake the filling until it is hot and bubbling, about 25 minutes.

While the filling cooks, in a large bowl whisk together the flour, ¼ cup of the sugar, the cornmeal, baking powder, baking soda, and salt. In a small bowl, whisk together the melted butter, buttermilk, and vanilla. In a second small bowl, mix the remaining 2 teaspoons sugar and cinnamon. Right before the berries come out of the oven, add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined and there are no dry pockets.

Remove the berries from the oven and increase the oven temperature to 400 degrees Fahrenheit. Portion the biscuit dough into 8 equal pieces and gently place the biscuits on top of the hot filling, evenly spacing them to about ½-inch apart. They shouldn’t be touching. Sprinkle each mount of biscuit dough evenly with the cinnamon and sugar. Bake the cobbler until the filling is bubbling again and the biscuits are golden brown on top and cooked through, about 14 to 16 minutes.

Remove the cobbler from the oven and let it rest/cool for 20 minutes before serving.

Source: iStock

2. Summer Fruit Crisp

If you’re looking for a light, refreshing summer treat, this Summer Fruit Crisp from Bon Appétit is the ticket. It’s stomach-appeasing and aesthetically pleasing, all while being slightly nutritious thanks to the inclusion of fresh fruit. Eat with the seasons with this fruit crisp and you won’t regret it. Calling for fruit and whole-grain oats, this dessert is practically health food.


  • ⅓ cup all-purpose flour
  • ¼ cup light brown sugar
  • ½ teaspoon kosher salt
  • 1 cup old-fashioned oats, divided
  • ½ cup chilled unsalted butter, cut into pieces


  • 8 cups sliced stone fruit, berries, or pitted cherries
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon finely grated lemon, lime, or orange zest
  • 2 tablespoons fresh lemon, lime, or orange juice
  • Pinch of kosher salt

DirectionsFor oat topping — Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.

For assembly — Preheat oven to 375 degrees Fahrenheit. Toss fruit with sugar, cornstarch, zest, juice, and salt. Transfer mixture to a 1 ½-quart baking dish. Scatter oat topping over, place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, 60 to 70 minutes. Transfer to a wire rack and let cool 1 hour.

Source: iStock

3. Blueberry Peach Crumble

Now that we’ve spoken about crisps and cobblers, it’s time to talk about crumbles. This Blueberry Peach Crumble from Two Peas and Their Pod is the classic dessert for summer, bursting with fresh flavors and color. Crumbles are the perfect sweet treat to share, and like the other aforementioned desserts on our list, they are non-fuss and aren’t supposed to look pretty. Let the beauty of summer fruit do the talking for you and relax in the ease that is this Blueberry Peach Crumble.


  • 2 cups blueberries
  • 2½ cups peeled and sliced peaches
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour

Crumble topping

  • ½ cup all-purpose flour
  • ½ cup old-fashioned oats
  • ⅓ cup brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold butter, diced

Directions: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.

For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.

Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a baking sheet pan lined with a Silpat or parchment paper and bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Source: iStock

4. Old-Fashioned Apple Crisp

Feast your eyes on this Old-Fashioned Apple Crisp featured on Food Network. It’ll taste just like your Grandma’s famous dessert. Apples aren’t a summer fruit, but they are still readily available, and Apple Crisp is the perfect treat to serve in the heat when it is paired with refreshing ice cream. This dessert is one no one wants to miss, and now with this recipe, they won’t have to.


  • 5 pounds apples
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg


  • 1½ cups flour
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • ½ teaspoon kosher salt
  • 1 cup oatmeal
  • ½ pound cold unsalted butter, diced

Directions: Preheat the oven to 350 degrees Fahrenheit. Butter a 9-by-14-by-2-inch baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Source: iStock

5. Strawberry Cream Cheese Cobbler

Summer just got a little more indulgent. Try this Strawberry Cream Cheese Cobbler featured on All the Cooks and bask in the naturally sweet strawberry glory. All bets are off when cream cheese is involved, and when combined with fresh strawberries, sugar, and other baking staples, it’s safe to say you won’t have leftovers of this sweet treat. Preheat your oven and prepare to dig in. Enlisting cream cheese in a cobbler is a dangerously good dessert sin.


  • 1 stick of butter
  • 1 egg, slightly beaten
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 cup milk
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 quart fresh strawberries
  • 4 ounces cream cheese, cut into pieces

Directions: Preheat oven to 350 degrees Fahrenheit. Melt butter and pour into a 9-by-13 inch glass baking dish. Set aside. Mix egg, flour, sugar, milk, baking powder, and salt in a medium bowl, whisk until smooth. Pour over butter but do not stir.

Layer strawberries on top of batter in a single layer. Top berries with cream cheese pieces. Bake for 45 minutes or until top is golden brown and sides are bubbly.

Source: iStock

6. Skinny Blackberry Cobbler

If you’re going for a lighter dessert, bake up this Skinny Blackberry Cobbler from Taste of Home. The recipe enlists yogurt, fat-free milk, and tapioca, and is less heavy-handed on the sugar. Luckily, fresh blackberries do all the hard work for this dessert, and the lighter ingredients go unnoticed. With this cobbler, you get to enjoy dessert and still look good in your bathing suit, too. It’s up to you whether you want to serve it with ice cream.


  • ½ cup sugar
  • 4½ teaspoons quick-cooking tapioca
  • ¼ teaspoon ground allspice
  • 5 cups fresh or frozen blackberries, thawed
  • 2 tablespoons orange juice


  • 1 cup all-purpose flour
  • ⅓ cup plus 1 tablespoon sugar, divided
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup vanilla yogurt
  • ⅓ cup fat-free milk
  • 3 tablespoons butter, melted

Directions: In a large bowl, combine the sugar, tapioca, and allspice. Add blackberries and orange juice; toss to coat. Let stand for 15 minutes. Spoon into a 2-quart baking dish coated with cooking spray.

In a large bowl, combine the flour, ⅓ cup sugar, baking soda, and salt. Combine the yogurt, milk and butter; stir into dry ingredients until smooth. Spread over the berry mixture.

Bake at 350 degrees Fahrenheit for 20 minutes. Sprinkle with remaining sugar. Bake 25 to 30 minutes longer or until golden brown. Serve warm.

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