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.
Peach Cobbler
Flaky pastries are the best way to enjoy this juicy summer fruit--thesee fabulous recipes include classic peach cobbler and peach crisps.
Blackberry Cobbler
The Van Wycks borrowed this recipe from family friend Ben Hussman, who got it from her housekeeper and favorite Southern cook, Mable Sanders. Although Sanders often used a combination of butter and vegetable shortening in her pastry, she referred to herself as a "butter cook" to signify her fondness for classic, old-style Southern recipes.
Plus: More Dessert Recipes and Tips
