Recipes Desserts Cobbler Our 9 Best Cobbler Recipes By Food & Wine Editors Updated on August 16, 2022 Share Tweet Pin Email Trending Videos 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 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. Get the Recipe 02 of 09 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. Get the Recipe 03 of 09 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. Get the Recipe 04 of 09 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. Get the Recipe 05 of 09 Strawberry-Buttermilk Cobbler 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. Get the Recipe 06 of 09 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. Get the Recipe 07 of 09 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. Get the Recipe 08 of 09 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. Get the Recipe 09 of 09 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit