cobblercrumble

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.

Blueberry and Corn Crisp

(or frozen, thawed) blueberries

sugar

lemon zest

lemon juice

cornstarch

salt

all-purpose flour

cornmeal

unsalted butter,

corn kernels (from about 1 large ear)

Epicurious

Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.

Preheat oven to 375°F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over filling.

Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes. Transfer to a wire rack and let cool 30 minutes before serving.

Crisp can be made 1 day ahead. Store tightly covered at room temperature.

This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall.

Cinnamon-Oat Peach Crisp

lb. medium peaches (about 12), peeled, sliced 1/2" thick

oats

(packed) light brown sugar

cinnamon

kosher salt

(2 sticks) chilled unsalted butter, cut into small pieces

vanilla ice cream

Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.

Place a rack in center of oven; preheat to 350°F.

Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.

Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60–70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.

Divide among bowls and top with large scoops of ice cream.

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for. All of these juices will overflow a standard pie dish and you’ll end up with burnt fruit caramel on your oven floor, so make sure to use a deep pie dish (an 8x8x2" baking dish will work well too).

Plum-Cardamom Crumble with Pistachios

kosher salt, divided

cardamom

Tbsp. pistachios

Place a rack in lower third of oven; preheat to 350°F. Toss plums, lemon zest, lemon juice, cornstarch, 1/2 cup brown sugar, 1/2 tsp. salt, and 1/4 tsp. cardamom in a large bowl; let sit until some juices accumulate, 5–10 minutes.

Meanwhile, pulse flour and remaining 1/3 cup brown sugar, 1/2 tsp. salt, and 1/2 tsp. cardamom in a food processor to combine. Add butter and pulse until mixture is very sandy and starts to form larger clumps.

Transfer plums and their juices to a 9"-diameter deep pie dish (all of those fruit juices will overflow a standard one) or an 8x8x2" baking dish. Scatter topping over fruit, squeezing small fistfuls in your hand to bring it together, then breaking into smaller pieces of varying sizes. Sprinkle pistachios evenly over topping.

Bake crumble until juices are thickened and bubbling and top is golden brown, 40–45 minutes. Let cool slightly.

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Blueberry and Corn Crisp

Cinnamon-Oat Peach Crisp

Plum-Cardamom Crumble with Pistachi...

Top 3 cobblercrumble recipes from across the web

The most viewed cobblercrumble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry and Corn Crisp

Cinnamon-Oat Peach Crisp

Plum-Cardamom Crumble with Pistachi...

The most viewed cobblercrumble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine