Cobbler

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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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
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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
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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.
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Peach Cobbler

Flaky pastries are the best way to enjoy this juicy summer fruit--thesee fabulous recipes include classic peach cobbler and peach crisps.
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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
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Our 22 Best Cobbler Recipes

Warm, ice-cream topped cobbler is the perfect dessert for any season, whether you’re working with berries, stone fruit, apples, or even pineapple.
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