15 Luscious Fruit Cobblers and Crisps for Your Summer Dessert Bucket List

The easiest cobblers are simply made of fruit topped with a thick batter or with spoonfuls of biscuit dough. Biscuit-topped cobblers look like cobblestones after they're baked, hence the name. Our most popular peach cobbler showcases fresh Georgia peaches topped with homemade drop biscuit batter and sprinkled with cinnamon sugar.

You can also top cobblers with a lattice top woven from pie dough. "I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri," says recipe creator ELETA. "No shortcuts here. Fresh peaches and homemade crust...but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!"

"Oh my gosh...this is an outstanding recipe. My daughter and I picked blueberries this morning and I made it tonight. My family devoured it. My husband happened to accidentally drop his second helping on the floor and I thought he was going to cry. Vanilla ice cream on top is the way to go. Thanks for the recipe!! I will make again and again!" —MOMZRIGHT

Crisps are cobbler cousins topped with a crumbly mix that could include oatmeal, flour, bread crumbs, sugar, butter, and spices like cinnamon or nutmeg. You can make this top-rated crisp with fresh or frozen berries 

Fresh or frozen blueberries brightened with a splash of orange juice and cinnamon are baked under a simple topping of flour, butter, and brown sugar. The blueberries are thickened with tapioca, but you can use one tablespoon of cornstarch instead

A crumble is just like a crisp with it's oat/butter/sugar topping, but for this version, you'll add egg yolks to enrich the crumble, press half of the mixture into the bottom of the baking dish, spread the berries over it, top with the remaining crumble, and bake. Home cook sara says, "I can't tell you how many crisps, crumbles and cobblers I've made over my 40+ years in the kitchen - but believe me when I tell you this one is the ultimate."

For this kind of cobbler, you pour the batter into the pan first and then you top it with fruit. As it bakes, the batter rises around the fruit to form a cake with an uneven, or buckled, surface. Chef John says, " I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another."

"This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!" —Roni

A "Brown Betty" is one of the first documented apple desserts in the early colonial United States. Theories abound as to the origin of its name, but none are conclusive. You make a typical Betty with apples layered between a mixture of sweetened bread crumbs, butter, and brown sugar. Here, this vintage dessert is interpreted with fresh rhubarb and cinnamon swirl bread.

Grunts are sweetened fruit stewed under a topping of batter or dumplings, typically on the stovetop in a cast iron skillet. The odd name might refer to the guttural sound the fruit makes as steam escapes through the thick topping. Commonly found in New England and Canada's Maritime provinces, grunts and slumps are thought to be the closest early British colonials could come to recreating the traditional steamed puddings of their homeland.

This classic sweet/tart combination of strawberries and rhubarb is baked under a crunchy lid of  oats, butter, and brown sugar. Many reviewers added more fruit, tweaked the amount of topping, and adjusted the sugar to suit their tastes — but this is the sort of customizable recipe that you can easily make your own.

Fresh cherries are a must for this fruity cobbler. Yes, it's a bit time-consuming to pit cherries, but that's what lazy summer days are for. Good thing the batter comes together in a snap. Doughgirl18 baked hers with sliced almonds over to top, and and served with a dusting of powdered sugar and a big dollop of whipped cream.

It's worth braving the blackberry brambles to pick enough to make this easy, batter-topped cobbler. "We love it!" raves abapplez. "I have had biscuit-type cobblers, cake-type cobblers, and pie crust (I know...not really a cobbler but my Mamaw called it that so....to me it was a cobbler) type cobblers. This is almost a mixture of all three! And it is delicious. Hubby took one bite and said, 'just like my mom's!'"

This version of a cobbler has a shortbread cookie-like topping. You can bake this in one big dish or divide it into ramekins like naples34102 did to make perfect serving sizes for two or a few. Home cook pomplemousse says it firms up as it cools.

The contrast in textures between the silky peaches and the crunchy, buttery oat topping makes this a standout dessert. Mara says, "Wow...easily the best crisp I've ever tasted! The recipe has the perfect ingredients for deliciousness; I will not look for another crisp recipe."