Our 10 Best Cobbler Recipes

This juicy and bright apple cobbler is just the right amount of sweet, with an irresistibly tender and crunchy crust on top.

You can easily vary the filling in this cobbler. Use four pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or four pounds of mixed berries (strawberries, raspberries, blackberries); or six pints of blueberries plus two tablespoons of fresh lemon juice.

This simple-as-can-be cobbler is made with an abundance of blueberries. Serve it warm with vanilla ice cream.

Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, he sets the biscuits on the fruit and bakes them for a few more minutes, so they can soak up some of the juices without getting soggy.

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.

Nicole Krasinski loves the combination of peaches and lavender because the dried blossoms amplify the floral flavor of the fruit.

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.

Pastry chef Megan Garrelts tops this cobbler with super-light 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.

Andrew Zimmern tops this dessert with vanilla ice cream and thick, rich aged balsamic vinegar, such as Malpighi Saporoso condimento balsamico or Noble Tonic 05:XO, which is aged in bourbon casks.

To boost the almond flavor in this recipe, Laurent Tourondel folds a handful of toasted slivered almonds into the fluffy, sweet cobbler topping.