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
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
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
Peach Cobbler
Flaky pastries are the best way to enjoy this juicy summer fruit--thesee fabulous recipes include classic peach cobbler and peach crisps.
