15 Fruit Crumble, Cobbler and Crisp Recipes That Taste Like Grandma Made Them

There is something about warm fruit bubbling under a golden topping that feels like home. A fruit crumble, a cobbler or a crisp is the dessert grandma made with whatever was in season, and it never needed to look perfect. You just need fruit, butter, sugar and flour, and maybe a scoop of ice cream. Below you will find berry, cherry, plum, pear and peach versions for every season. Love apples best? See our easy apple desserts too. Preheat the oven and keep scrolling..

Blackberry Cobbler and the Fruit Crumble Family Explained

What is the difference? A cobbler has a soft biscuit or cake topping dropped over fruit, so it looks like a cobblestone road. A crisp has a topping with oats that bakes up crunchy. A fruit crumble usually skips the oats and uses a buttery flour and sugar topping. All three are easy. This blackberry cobbler has a golden, sugary crust and jammy berries underneath. Which team are you on: A) cobbler, B) crisp, or C) crumble?

You will need: 5 cups blackberries, 3/4 cup sugar (divided), 1 tablespoon cornstarch, 1 tablespoon lemon juice, 1 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup milk, 6 tablespoons melted butter, 1 tablespoon coarse sugar.

How to make it: 1. Heat oven to 375 F. 2. Toss berries with 1/4 cup sugar, cornstarch and lemon juice in a 9×13 dish. 3. Whisk flour, remaining sugar, baking powder and salt, then stir in milk and butter. 4. Drop spoonfuls of batter over the fruit and sprinkle coarse sugar. 5. Bake 40 to 45 minutes until golden and bubbling.

Cherry Fruit Crumble in Little Bowls

Cherries turn deep red and jammy in the oven, and they are perfect under a buttery topping. Frozen pitted cherries work great, so you can make this all year. Bake it in small oven safe bowls and everyone gets their own crunchy edge, which ends all the fighting over corner pieces. A little almond extract makes the cherries taste even more like cherries. Do you like your cherry desserts sweet or a little tart?

You will need: 4 cups pitted cherries (fresh or frozen), 1/3 cup sugar, 1 tablespoon cornstarch, 1/4 teaspoon almond extract; topping: 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, pinch of salt.

How to make it: 1. Heat oven to 375 F. 2. Toss cherries with sugar, cornstarch and almond extract. 3. Divide into 4 to 6 small oven safe bowls. 4. Rub flour, brown sugar, butter and salt into crumbs and scatter on top. 5. Bake 30 to 35 minutes on a tray.

Mixed Berry Crisp With Oats

A berry crisp is the easiest dessert to make from a bag of frozen berries. The oat topping bakes up crunchy and toasty, while the berries turn into a glossy, bubbly sauce. It is great warm with ice cream and just as good cold the next morning with yogurt. Want it a bit lighter? Cut the sugar in the topping and add chopped nuts. Would you eat leftover crisp for breakfast?

You will need: 5 cups mixed berries, 1/3 cup sugar, 2 tablespoons cornstarch, 1 teaspoon lemon zest; topping: 3/4 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 6 tablespoons cold butter.

How to make it: 1. Heat oven to 350 F. 2. Mix berries, sugar, cornstarch and zest in a baking dish. 3. Stir oats, flour, brown sugar and cinnamon. 4. Work in butter until clumpy and sprinkle over fruit. 5. Bake 40 to 45 minutes.

Classic Apple Fruit Crumble Like Grandma Made

The apple crumble is the one most of us grew up with. Tart apples, cinnamon and a thick layer of golden crumbs, served warm on a chilly evening. Use a mix of apples, like Granny Smith for tang and Honeycrisp for sweetness, so the filling is not mushy. A splash of lemon juice keeps the apples bright. Poll: A) custard, B) ice cream, C) whipped cream, or D) a little cold cream poured on top?

You will need: 6 apples peeled and sliced, 1/3 cup sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice, 1 tablespoon flour; topping: 1 1/4 cups flour, 2/3 cup brown sugar, 1/2 cup cold butter, pinch of salt.

How to make it: 1. Heat oven to 375 F. 2. Toss apples with sugar, cinnamon, lemon and flour. 3. Spread in a buttered dish. 4. Rub the topping ingredients into coarse crumbs and pile on top. 5. Bake 45 minutes until golden and bubbling.

Raspberry Crumble Tart for Company

When you want a crumble that slices neatly, bake it as a tart. A buttery press in crust holds a bright raspberry filling, and the same dough crumbled on top makes the lid. It looks impressive on a plate, yet it uses only one dough. Serve thin slices with a dollop of whipped cream and a few fresh berries. Would you make this for a holiday table or a casual Sunday?

You will need: 2 cups flour, 1/2 cup sugar, 1/2 teaspoon baking powder, pinch of salt, 3/4 cup cold butter, 1 egg, 3 cups raspberries, 1/4 cup sugar, 1 tablespoon cornstarch.

How to make it: 1. Heat oven to 375 F and grease a 9 inch tart pan. 2. Pulse flour, sugar, baking powder, salt, butter and egg into crumbs. 3. Press two thirds into the pan. 4. Toss berries with sugar and cornstarch and spread over the crust. 5. Crumble the rest on top and bake 40 minutes.

Blueberry Fruit Crumble With Lemon

Blueberries and lemon are best friends. In this fruit crumble, lemon zest goes into both the filling and the topping, so every bite tastes fresh and summery, even in winter. Blueberries release lots of juice, so do not skip the cornstarch. Let it rest for 15 minutes after baking so the filling thickens. Then grab a spoon. Fresh or frozen blueberries: which do you usually keep at home?

You will need: 5 cups blueberries, 1/3 cup sugar, 2 tablespoons cornstarch, zest and juice of 1 lemon; topping: 1 cup flour, 1/2 cup sugar, zest of 1/2 lemon, 1/2 cup cold butter.

How to make it: 1. Heat oven to 375 F. 2. Mix blueberries, sugar, cornstarch, lemon zest and juice. 3. Pour into a fluted or round baking dish. 4. Rub flour, sugar, zest and butter into crumbs and scatter over. 5. Bake 40 minutes and rest 15 minutes.

Fruit Crumble in a Jar for Picnics and Gifts

Small canning jars make cute single servings that travel well. Bake the fruit and crumbs right in oven safe jars, let them cool, then screw on the lids. They are perfect for picnics, potlucks or a sweet gift for a neighbor. Any fruit works, so use what is cheap this week. Add a little tag with heating directions. Who would you surprise with a fruit crumble jar?

You will need: 4 small oven safe glass jars, 3 cups chopped fruit (apples, pears or berries), 3 tablespoons sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon; topping: 3/4 cup flour, 1/3 cup brown sugar, 1/3 cup cold butter.

How to make it: 1. Heat oven to 350 F. 2. Toss fruit with sugar, cornstarch and cinnamon. 3. Fill jars three quarters full. 4. Top with crumbs. 5. Bake on a tray 30 to 35 minutes, then cool before adding lids.

Make Ahead Freezer Crumble Topping

Here is the trick busy bakers swear by. Make a big batch of crumble topping, store it in a freezer bag and use it straight from frozen. Then any fruit becomes dessert in five minutes of work. It is also great sprinkled on muffins or yogurt. Kids love squeezing the butter into the flour with their hands. How often would you use a bag of ready made topping?

You will need: 3 cups flour, 1 1/2 cups brown sugar, 1 cup oats, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 1/2 cups cold butter cubed.

How to make it: 1. Mix flour, sugar, oats, cinnamon and salt in a big bowl. 2. Add butter and rub with fingertips until it forms clumps. 3. Spread on a tray and freeze 30 minutes. 4. Pour into freezer bags. 5. Use about 1 1/2 cups per 9 inch dish, straight from frozen.

Plum Fruit Crumble Tart

Late season plums are tart, juicy and gorgeous when baked. Their skins turn the filling a deep ruby color. This version layers sliced plums over a thin crust and covers them with cinnamon crumbs. If your plums are very tart, add an extra spoon of sugar. It is a lovely way to use plums that are a little too soft to eat fresh. Have you ever baked with plums before?

You will need: 1 1/2 pounds plums pitted and sliced, 1/3 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1 refrigerated pie crust; topping: 3/4 cup flour, 1/3 cup brown sugar, 1/3 cup cold butter.

How to make it: 1. Heat oven to 375 F and press the crust into a tart pan. 2. Toss plums with sugar, cornstarch and cinnamon. 3. Arrange over the crust. 4. Rub topping ingredients into crumbs and scatter over. 5. Bake 40 to 45 minutes until bubbling.

Baked Pears With Oat Crumble

This one is almost healthy. Pear halves are scooped out and filled with a small spoon of oat crumble, then baked until soft and tender. The pears get sweet and juicy, and the topping stays crisp. Drizzle with a little honey or maple syrup. It is a great dessert when you want something light but still cozy. Would you serve these with yogurt or ice cream?

You will need: 4 ripe but firm pears halved and cored, 1/2 cup oats, 2 tablespoons flour, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 2 tablespoons butter, 2 tablespoons chopped walnuts, honey to drizzle.

How to make it: 1. Heat oven to 375 F. 2. Place pear halves cut side up in a baking dish. 3. Mix oats, flour, sugar, cinnamon, butter and nuts. 4. Spoon onto each pear. 5. Add a little water to the dish and bake 25 to 30 minutes.

Strawberry Rhubarb Crisp, the Sweet and Tart Classic

Strawberry and rhubarb is one of the great flavor pairs. Rhubarb is very tart, and sweet strawberries balance it perfectly. Frozen rhubarb works when it is out of season. The filling turns pink and saucy under a crunchy oat top. Many families make this every spring, but it tastes just as good in fall. Poll: A) love rhubarb, B) never tried it, or C) not for me?

You will need: 3 cups sliced strawberries, 3 cups chopped rhubarb, 2/3 cup sugar, 3 tablespoons cornstarch; topping: 1 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter.

How to make it: 1. Heat oven to 375 F. 2. Toss fruit with sugar and cornstarch and pour into a dish. 3. Mix oats, flour and brown sugar. 4. Rub in butter and scatter over the fruit. 5. Bake 45 minutes until bubbling.

Raspberry Fruit Crumble Bars

Fruit crumble bars are a crumble you can eat with your hands, which makes them perfect for lunch boxes and bake sales. One buttery oat dough becomes both the base and the top, with a layer of raspberry jam in between. Use any jam you love. They slice best when fully cool. Would you pack these for lunch or save them for a coffee break?

You will need: 1 1/2 cups flour, 1 1/2 cups oats, 3/4 cup brown sugar, 1/2 teaspoon baking soda, pinch of salt, 3/4 cup melted butter, 1 cup raspberry jam.

How to make it: 1. Heat oven to 350 F and line an 8×8 pan. 2. Mix flour, oats, sugar, baking soda, salt and butter. 3. Press two thirds into the pan. 4. Spread jam on top and scatter the rest of the crumbs. 5. Bake 30 to 35 minutes and cool before cutting.

Mini Apple Crumble Tarts With Ice Cream

Mini tarts feel special, and they bake fast. Little pastry shells are filled with diced cinnamon apples and topped with crumbs, then served warm with a scoop of vanilla ice cream melting on top. Make them in a muffin tin for easy portions. They are a great finish for a dinner party. How many could you eat: one, two, or are we not counting?

You will need: 1 box refrigerated pie crust, 3 apples finely diced, 3 tablespoons sugar, 1 teaspoon cinnamon, 1 tablespoon flour; topping: 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter; vanilla ice cream.

How to make it: 1. Heat oven to 375 F. 2. Cut crust into 12 circles and press into a muffin tin. 3. Toss apples with sugar, cinnamon and flour and fill each cup. 4. Top with crumbs. 5. Bake 22 to 25 minutes and serve warm with ice cream.

Peach Crisp With a Scoop of Ice Cream

Peach crisp tastes like summer in a bowl. Canned or frozen peaches make it easy any time of year. A pinch of nutmeg and vanilla makes the fruit taste extra rich, and a crunchy pecan topping adds a buttery bite. Serve it warm so the ice cream melts into the syrup. This one is a true southern favorite. Which nut would you use: pecans, almonds or no nuts at all?

You will need: 6 cups sliced peaches (fresh, frozen or canned and drained), 1/3 cup sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla, pinch of nutmeg; topping: 3/4 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup chopped pecans, 1/2 cup cold butter.

How to make it: 1. Heat oven to 375 F. 2. Toss peaches with sugar, cornstarch, vanilla and nutmeg. 3. Pour into a 9 inch dish. 4. Mix topping and sprinkle over. 5. Bake 40 minutes and serve with ice cream.

Blueberry Streusel Loaf for Coffee Time

When you love the crumble topping most, this loaf is for you. A tender blueberry quick bread gets a thick streusel layer on top that bakes into crunchy, sugary clusters. It is like a fruit crumble that you can slice and share with coffee. It also freezes well. Which recipe from this list will you bake first? Tell us in the comments!

You will need: 2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 eggs, 1/2 cup milk, 1/3 cup oil, 1 teaspoon vanilla, 1 1/2 cups blueberries; streusel: 1/3 cup flour, 1/3 cup brown sugar, 3 tablespoons butter.

How to make it: 1. Heat oven to 350 F and line a loaf pan. 2. Whisk dry ingredients, then stir in eggs, milk, oil and vanilla. 3. Fold in blueberries and pour into the pan. 4. Rub streusel ingredients together and sprinkle on top. 5. Bake 55 to 60 minutes.