Top 10: Fruit Crisps and Cobblers
Peach Crisp with Brown Butter Crumble
Pastry chef Kierin Baldwin uses three kinds of sugar in her crispy crumble topping, giving it deep flavor and a super texture.
Old-Fashioned Strawberry-Rhubarb Crisp
Rollie Wesen’s secret for making a crisp topping is to sprinkle it lightly over the fruit in a thick, even layer without packing the crumbs together. He is super-generous with the topping because he loves how it complements the tangy filling.
Nicole Krasinski loves the combination of peaches and lavender because the dried blossoms amplify the floral flavor of the fruit.
Blueberry Pound Cake Crisp
To vary the filling here, use 4 pounds stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of berries (strawberries, blackberries and raspberries); and skip the lemon juice.
Buttermilk-Biscuit Peach Cobbler
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.
Blueberry Cobbler with Honey Biscuits
This sweet and tart berry cobbler has plenty of luxurious juices for spooning over vanilla ice cream. The mini cornmeal-and-honey biscuits that top the dessert would also be great shaped into large rounds and used for strawberry shortcake.
To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 pounds of berries (strawberries, raspberries, blackberries); or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
Serve with vanilla ice cream or lightly sweetened whipped cream.
Apple Crisp with Sweet Ginger and Macadamia Nuts
To make chopping macadamia nuts easy, Greg Patent suggests, put them in a resealable plastic bag and breaking them up with a rolling pin.
Tropical Fruit Cobbler with Coconut Macaroon Topping
Because they don't contain leavening (or dairy, which is prohibited at meat-based meals), coconut macaroon cookies are commonly served at seders. Adam Perry Lang wanted to play on the idea of a macaroon in this clever dessert, so he turned the cookie into a fluffy meringue with toasted coconut and ground almonds, which he then uses to top a juicy mixture of pineapple and mango.