Our 10 Best Cobbler Recipes

By Food & Wine
Updated July 08, 2020
Credit: David Cicconi
Fruit cobblers are a delightful, comforting dessert you can enjoy all-year round, swapping in different ingredients as the seasons change. Sweet strawberries would be perfect in spring; in the summer, go for stone fruit; during the fall, try apples and pomegranate. Read on for those recipes and more cobblers to try.
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Apple-Pomegranate Cobbler

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

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Plum Cobbler

Credit: © 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.

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Blueberry Cobbler

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

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Buttermilk-Biscuit Peach Cobbler

Credit: © John Kernick
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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.

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Apple Cobbler

Credit: © Abby Hocking
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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.

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Peach-Lavender Cobbler

Credit: © Keller & Keller
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Nicole Krasinski loves the combination of peaches and lavender because the dried blossoms amplify the floral flavor of the fruit.

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Strawberry-Buttermilk Cobbler

Credit: Eva Kolenko
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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.

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Mixed-Fruit Cornmeal Cobbler

Credit: © John Kernick
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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.

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Roasted Peach Cobbler with Vanilla Ice Cream and Balsamic Syrup

Credit: Fredrika Stjärne
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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.

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Peach-Apricot Cobbler with Almond Ice Milk

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

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