FRUIT CRISPS/COBBLERS - Summer 2025 (Jul-Sept) Dish of the Quarter

Peach and nectarine crisp, very loosely inspired by this recipe, but I was extraordinarily distracted and at some point stopped looking at the recipe and just did what I usually do.

Of course there was french vanilla ice cream…

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Yum! Makes me want peaches!

One of the many reasons I like making crumbles. They’re flexible and always good.

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Here’s one in purple (blueberries).

For the filling, I used a mash-up of Chez Panisse’s blueberry cobbler and Natasha’s Kitchen’s blueberry crumble. Berries, sugar, flour, cinnamon, lemon (zest and juice), and a splash of blueberry brandy.

For the topping - again from Rustic Fruit Dessert’s rhubarb crumble, and this time used almonds for the nuts.

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Quick question: as a not-quite baking novice, I’m unclear if a clafouti falls into this category, or if it’s more considered a tart or something else.

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I would include clafoutis, as well as fruity bread puddings, as fruit crisp/ cobbler adjacent, in the sense that they are forgiving, call for the same ingredients as some cobblers.

I suppose the structural difference for me, is that the fruit is incorporated into the batter for a clafoutis, bread pudding, or Dutch baby.

For most crumbles, cobblers, slumps and grunts, there’s cooked seasonal fruit that’s topped with some sort of sweetened batter, dough, biscuit, or crumble, so it’s a fruit dessert with 2 layers.

Some clafoutis are closer to custards, others are closer to Dutch babies or pancakes, and others are closer to dense cakes, depending on whether any flour is added, and how much flour is added, and the egg: milk: flour (if any) ratio

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