Summer is upon us and the variety of fresh fruit available at the grocery stores and farmers markets and, if you’re lucky enough, your own back yard is almost an embarrassment of riches. Everyone loves pie but the lazy days of June, July, and August lend themselves to simpler recipes that are a snap to put together. The hardest part is choosing between a cobbler, crisp, or crumble. Not everyone has pondered the differences, but true foodies want to know! All three are baked fruit-based desserts, just right for stone fruits and berries that are abundant this season. The biggest difference amongst the variations is in the topping. The lines are blurry and there are plenty of crumble and even cobbler recipes that truly are crisps. Does it matter? Well, that’s for you to decide! We suggest you try at least one of each and let us know your favorite.
Cobblers
Cobblers consist of a layer of fruit and a biscuit or dough-like topping. Dropped by spoonfuls over the fruit, an uneven appearance like a cobblestone road results…thus the name. Summer fruits perfect for cobblers include peaches, nectarines, plums, blueberries, blackberries, and raspberries. Invite your creativity. How about tossing peach slices in brown sugar and broiling them until they begin to caramelize? Try adding sour cream or cream cheese to your cobbler dough. Who is adventurous enough to attempt a savory cobbler? Try our caramelized balsamic peach cobbler recipe that includes fresh rosemary and effortlessly elevate your culinary skills.
Caramelized Balsamic Peach Cobbler
Welcome to the world of savory fruit cobblers. This recipe brings comfort food to a whole new level. The tang of balsamic brightens the sweetness of the peaches. Fresh rosemary adds an earthy tang to the doughy crust.
Vegan, Nut free
Prep time: 30 minutes
Bake time: 30-35 minutes
Yields 8 servings
Ingredients:
Peaches
8 large ripe peaches, peeled and cut into thick slices
3 tablespoons brown sugar
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
Topping
½ cup all-purpose flour
¼ cup organic cane sugar
1 teaspoon fresh rosemary, minced*
¼ teaspoon fine sea salt
¼ teaspoon baking soda
4 tablespoons unsalted vegan butter, cut into small pieces and very cold
¼ cup unsweetened soy milk
½ teaspoon vanilla extract
Miscellaneous
Coconut oil or vegan butter for coating pan
Sprigs of fresh rosemary
Balsamic glaze or syrup
Non-dairy vanilla ice cream or coconut whipped topping
*Substitute ¼ teaspoon dried rosemary if you don’t have fresh
Instructions:
- Preheat the broiler on high.
- Coat a 9×12 baking pan with coconut oil.
- Line a baking sheet with parchment paper.
- Toss the peach slices with the brown sugar and balsamic vinegar.
- Spread the peach slices evenly on the lined baking sheet and place under the broiler.
- Broil for 5-6 minutes, turn and broil another 5-6 minutes until peach slices begin to brown and caramelize.
- Switch oven from broil to bake at 375F and allow to preheat.
- Let peaches cool for 10 minutes and then drizzle with lemon juice.
- While peaches are cooling, combine the topping ingredients in a medium bowl with a pastry blender.
- Fill the coated baking dish with peach slices.
- Drop dough by spoonfuls on top of peaches.
- Bake for 30-35 minutes until topping is lightly browned and peach filling is beginning to bubble.
- Spoon into individual serving dishes, top with ice cream or whipped topping and drizzle with balsamic glaze or syrup.
- Garnish with sprigs of fresh rosemary.
Crisps
Just like cobblers, crisps start with a layer of fruit. The difference is the topping. Instead of a doughy or biscuit style, crisps have a streusel topping that always include oats, sugar, and butter and sometimes nuts. All fruits work nicely with crisps. For a summer crisp we particularly like peaches and blackberries. Or both!
Peach and Blackberry Crisp
Two of summer’s most abundant and flavorful fruits combine beautifully in this easy yet delectable dessert. Even better, it is vegan and gluten free…yay!
Vegan, Gluten Free
Prep Time: 20 minutes
Bake Time: 40-45 minutes
Yields 4 – 6 servings
Ingredients:
- 5-6 ripe peaches, pitted and chopped into bite size pieces
- 1 cup fresh blackberries, whole
- 1 cup gluten free oats*
- ¼ cup raw almonds, finely ground
- ¼ cup gluten free flour*
- ½ cup roughly chopped walnuts
- 2 tablespoons packed light brown sugar
- 2 tablespoons coconut sugar
- 1 pinch sea salt
- 4 tablespoons buttery coconut oil, melted**
Optional toppings:
- Coconut whipped cream
- Non-dairy ice cream
Instructions
- Preheat oven to 350F. Lightly coat an 8×8 baking dish with coconut oil, spray or solid. Or you may use vegan butter.
- Add the peaches and blackberries to the dish and spread to cover bottom.
- Add the remaining ingredients to a medium bowl and mix with a pastry blender or your fingers until well combined.
- Sprinkle topping evenly over fruit.
- Bake for 40-45 minutes until bubbly and topping is lightly browned.
- Serve warm just like it is or top with coconut whipped topping or non-dairy ice cream.
*Substitute all-purpose flour if not making gluten free
**Use non-flavored coconut oil if you prefer
Crumbles
A good old-fashioned crumble topping has only three ingredients: Flour, sugar, and butter. This versatile mixture can also be used as a topping for muffins, bars, and sweet loaf breads or swirled into a coffee cake (add a teaspoon of cinnamon if you like). The noticeable difference is a true crumble topping does not contain oats or nuts. If you prefer a crispier layer for your baked fruit dessert, make a crisp!
Blueberry Crumble
Adhering to the traditional crumble recipe from beloved British food writer, chef, and baker Mary Berry, we are substituting blueberries for plums. Also known as the Queen of Cakes, the longtime star of the Great British Bake Off has written more than 70 cookbooks since 1970. The crumble is a favorite recipe in England. If you have a bounty of plums, go right ahead, and use those instead of berries. Either way, scrumptious summer goodness is headed your way. There is no wrong way to make a crumble…except by adding oats to the crust! You can bake this in one pan or in individual dessert dishes as pictured above.
Vegan, Nut Free
Prep Time: 20 minutes
Bake Time: 40-45 minutes
Yields 6-8 servings
Ingredients
Filling:
4 ¼ cups of fresh blueberries, not too ripe
Note: Reserve ¼ cup blueberries for garnish
1/3 cup organic white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
Crumble Topping:
½ cup all-purpose flour
½ cup organic white or brown sugar (or use ¼ cup white and ¼ cup brown)
6 tablespoons vegan butter, softened
Miscellaneous
Additional one tablespoon of vegan butter or coconut oil (spray or solid) to coat baking dish.
Non-dairy vanilla ice cream or coconut whipped topping.
Instructions
Preheat the oven to 350F.
Coat an 8×10 baking dish with vegan butter or coconut oil (spray or solid is fine).
Fruit Filling
- In a large bowl stir together the sugar and cornstarch.
- Next add 4 cups of blueberries and lemon juice, toss gently with a large spoon until fruit is evenly mixed with other ingredients.
- Spoon into prepared baking dish, using back of spoon to spread smoothly and filling all four corners.
Crumble Topping
- Measure flour into a medium bowl and use your hands or a pastry blender to rub the softened butter into the flour until well combined and, you guessed it, crumbly.
- Stir in the sugar or sugars if using a combo of white and brown until thoroughly mixed.
- Drop by spoonfuls over the fruit mixture.
Bake for 40-45 minutes. Remove from oven when the top is lightly browned, and the blueberry filling is bubbling.
Serve warm with ice cream or whipped topping and a sprinkle of fresh blueberries for pizzazz.
