Our 9 Best Cobbler Recipes

Apple-Pomegranate Cobbler
Photo: David Cicconi

Fruit cobblers are the ultimate comfort dessert. The contrast of warm, juicy, sweet-tart fruit topped with crisp yet yielding biscuits and cold ice cream or whipped cream makes for a bowl of swirled goodness much more delicious than the sum of its parts. Better yet, you can enjoy them all year round, swapping in different ingredients as the seasons change. Sweet strawberries are perfect in spring; in the summer, go for stone fruit; during the fall, try apples and pomegranates. Read on for those recipes and more delightful cobblers to try.

01 of 09

Summer Fruit Cobbler with Vanilla-Mascarpone Biscuits

Plated portion of cobbler topped with a scoop of ice cream
Photo by Victor Protasio / Food Styling by Chelsea Zimmer & John Somerall / Prop Styling by Audrey Davis

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. Tender vanilla-mascarpone biscuits have a shortcake-like texture and a delightfully crunchy top from the turbinado sugar.

02 of 09

Lemon Lavender Nectarine Cobbler

Lemon Lavender Nectarine Cobbler
Photo by Greg DuPree / Food Styling by Ali Ramee / Prop Styling by Christine Keely

This spicy-sweet summer cobbler has a delicate lavender aroma. Fresh nectarines are the star of the filling — skin-on ones are ideal, but you can also use thawed frozen peaches. As you make the biscuit dough, take care not to overwork it, which will make the biscuits tough and chewy.

03 of 09

Apple-Pomegranate Cobbler

Apple-Pomegranate Cobbler
David Cicconi

This bright, juicy apple cobbler is just the right amount of sweet, with an irresistibly tender and crunchy crust on top. Bake it in four miniature skillets to make individual desserts.

04 of 09

Buttermilk-Biscuit Peach Cobbler

Buttermilk-Biscuit Peach Cobbler
© John Kernick

Bobby Flay's secret to a perfectly crisp topping is 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.

05 of 09

Strawberry-Buttermilk Cobbler

Strawberry-Buttermilk Cobbler Recipe
Eva Kolenko

Spelt and almond flours are gently combined with cold butter and creamy buttermilk, creating tender, fluffy biscuits that cover a juicy filling of concentrated strawberries.

06 of 09

Roasted Peach Cobbler with Vanilla Ice Cream and Balsamic Syrup

Roasted Peach Cobbler with Vanilla Ice Cream and Balsamic Syrup
Fredrika Stjärne

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.

07 of 09

Plum Cobbler

Plum Cobbler
© Lucy Schaeffer

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.

08 of 09

Blueberry Cobbler

Blueberry Cobbler
© Fredrika Stjärne

This simple-as-can-be cobbler is made with an abundance of blueberries. Serve it warm with vanilla ice cream for dessert or unadorned for a delectable yet unexpected breakfast.

09 of 09

Polenta Cherry Cobbler

Polenta Cherry Cobbler
Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Kay Clarke

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, but frozen sour cherries are available year round in many supermarkets as well.

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