Nothing beats a warm fruit cobbler straight from the oven—except maybe cobbler and a scoop of ice cream to go with it. Cobbler typically differs from crisps and crumbles because of its topping, which is mounds of biscuit dough (or even cake batter or cookie dough) dropped across the top before baking—a technique that creates a cobbled-road effect. Fill it with your favorite fruits and try the recipes from Food & Wine's guide to cobblers.

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Summer Fruit Cobbler with Vanilla-Mascarpone Biscuits
Rating: Unrated 1
Let the farmers market be your guide when it comes to this cobbler—any mixture of fresh summer stone fruits and berries can be cooked down to make the perfectly sweet-tart, jammy filling. Aim for 2 1/2 pounds (about 10 cups) of fruit total, using any combination of the following: blackberries, blueberries, or raspberries; Bing or Rainier cherries (stem and pit them first); stone fruit (pitted and sliced into 3/4-inch wedges; you can leave the skin on plums or apricots but should peel peaches and nectarines). Tender vanilla-mascarpone biscuits have a shortcake-like texture and a delightfully crunchy top from the turbinado sugar. They're also highly customizable: You can swap the mascarpone in the biscuit topping for crème fraîche or sour cream if that's what you have, and trade the semolina for fine cornmeal for a more crumbly texture.
Strawberry-Buttermilk Cobbler
A mixture of spelt and almond flours, gently combined with cold butter and creamy buttermilk, creates tender, fluffy biscuits that cover this juicy strawberry cobbler filling. Use the sweetest, best-quality berries from the market; their flavor is the foundation of this seasonal dessert.
Apple-Pomegranate Cobbler
Rating: Unrated 1
This juicy and bright apple cobbler is just the right amount of sweet, with an irresistibly tender and crunchy crust on top. Slideshow: More Cobbler Recipes 
Apple Cobbler
Rating: Unrated 1
Cornmeal lends a sunny color and great flavor to the buttery topping for this homey apple cobbler. Eat it warm with a generous scoop of vanilla ice cream. Slideshow: More Cobbler Recipes 
How to Make Pandowdy
Pandowdies (you've got to love the name) belong to the family of Colonial American dough-topped fruit desserts that includes cobblers, betties, crisps, grunts, slumps and buckles. Kansas City pastry chef Megan Garrelts tops her blueberry-nectarine version with sugar coookie dough. Cutting rectangles from a slice-and-bake log makes the soft dough easy to work with. Here, a step-by-step guide to her easy fruit pandowdy.
Mixed-Fruit Cornmeal Cobbler
Pastry chef Megan Garrelts tops this cobbler with superlight biscuits made with a mix of corn flour and fine cornmeal. Garrelts uses a mix of raspberries, plums and cherries, but you could certainly switch it up to include your favorite mix of summer fruits. Slideshow:  More Cobbler Recipes 

More Cobbler

Peach Cobbler
Flaky pastries are the best way to enjoy this juicy summer fruit--thesee fabulous recipes include classic peach cobbler and peach crisps.
Polenta Cherry Cobbler
A few spoonfuls of polenta add a sunny color and nutty depth to this twist on a classic cherry cobbler. Sour cherries are abundant at farmer’s markets in the early summer (you’ll probably want to use a cherry pitter to make short work of prepping them), but frozen sour cherries are available year round in many supermarkets as well.