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.

When beloved Seattle chef Renee Erickson took over Boat Street Café from Susan Kaplan in 2003, she inherited this quirky peach cobbler recipe along with it. The café closed in 2015, but its spirit lives on through a half dozen other sunny Erickson restaurants, and in recipes like this one. The peaches aren’t peeled or even thickened with flour or starch, because the fruit is the point—juicy and textured however it may be. It’s brightened with lemon juice and zest and nothing else, a counterweight to the sweet batter and sugary top. Only after smoothing on a layer of batter and dusting the top with sugar do you encounter the uncomfortable step of sloshing hot water over the top of your lovely cobbler. You won’t want to do it, but if you poke around on enough blogs or in community cookbooks, you’ll find similar recipes— though the water is usually poured over a mix of cornstarch and sugar. The topping here is pared down to just sugar, which melts and then fuses together in the oven as the water steams away. A dainty crust forms, blanketing the cake and saucy peaches like a sheet of Bubble Wrap, begging to be popped. Recipe adapted slightly from Genius Desserts (Ten Speed Press, September 2018).

Renee Erickson’s Peach Cobbler with Hot Sugar Crust

peaches

lemon

(110 grams) unsalted butter, softened

(400 grams) sugar

(190 grams) all-purpose flour

baking powder

(185 grams) whole milk

(120 grams) hot water

Heavy cream,

Heat the oven to 350°F (175°C), with a rack in the center. Line a large rimmed baking sheet with aluminum foil.

Arrange the peaches in a 9 by 13-inch (23 by 33cm) or similar-size baking pan or gratin dish. Using a zester or Microplane, zest about 2 teaspoons of lemon zest evenly over the fruit. Cut the lemon in half and squeeze about 1⁄4 cup (60g) of lemon juice over the top. 

In a stand mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups (300g) of the sugar on medium speed until creamy but sandy, about 1 minute. Add the flour, baking powder, and salt and beat on medium speed until all the flour is incorporated and the mixture is evenly crumbly, about 30 seconds more. Scrape down the sides of the bowl. With the mixer on low speed, slowly pour in the milk. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes. 

Scoop the batter in about 6 large blobs over the peaches. With an offset spatula or the back of a big spoon, carefully spread the batter evenly over the fruit so it’s no more than about 1/2 inch (1.3cm) thick in any one place. 

Sprinkle the remaining 1/2 cup (100g) sugar over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar topping. 

Set the pan on the foil-lined baking sheet and bake the cobbler until the top is golden brown and cracked, 70 to 80 minutes. A toothpick stuck in the topping should come out clean or with just crumbs clinging—be sure to check in a few places. 

Let the cobbler cool for about 30 minutes to firm up. Serve warm, scooping it into big bowls and pouring a little heavy cream over the top. Refrigerate any leftovers airtight.

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The most viewed cobblercrumble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Blueberry and Corn Crisp

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The most viewed cobblercrumble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine