Crumble, crisp, cobbler which ever way you say it baked fruit desserts are delicious. August just calls out for a quickly thrown together fruit dessert. Making them early in the morning lets your house cool down before the heat of the day. (tip: eat some for breakfast!) Or suffer through the warm house and your reward will be a delicious dessert warm from the oven. Some rich vanilla ice cream would compliment it perfectly.
I’m drooling over peaches and nectarines right now. Blueberries are calling out to be topped with some oatmeal and cinnamon. Summer fruit is my jam-figuratively. But as dessert I just can’t get enough of summer stone fruit and berries. Cobblers are probably the least likely of the three desserts for me to make. I rarely have buttermilk in the fridge, though it isn’t required to make the biscuit topping. I guess I just assume I’d have more to do to make a cobbler than the other two. To me, crumbs and crumbles are a bit easier, as you just need to mush a few ingredients together with some butter and sprinkle on top of the fruit. Maybe this is all just a preference since I grew up eating crisps. Now that I am gluten free all such desserts are usually off limits for me outside of the house. Crisps with their oat topping can be ok but I’d rather make them at home to guarantee their GF oat status. For a bit more info on the differences between the three see this article by The Kitchn.
For those recipes that I’ve listed that are not gluten free, I’d substitute Cup4Cup for the wheat flour. You certainly could replace it with white rice, sorghum, or buckwheat depending on your taste.
Apple, Pear, and Blueberry Crisp from Against All Grain sounds like the perfect crisp to welcome in fall.
The Yellow Table’ s Peach and Blackberry Crumble sums up summer in a mouthful.
Peach Hazelnut Shiso Crisp is a bit out of the ordinary but what a flavor combo! I’ll have to hunt down Shiso at the farmer’s market this weekend to test this recipe out from Dolly and Oatmeal.
Saveur Magazine’s Huckleberry Crisp sounds delicious. I’m sure blueberries would work well too.
How about this Southern Classic Peach Cobbler from Garden & Gun Magazine?
An easy Blackberry Blueberry Crisp would be perfect to toss together for a weeknight dinner party. It would be even easier if you had berries in the freezer. This recipe from Brooklyn Supper also lists a vanilla whipped cream to make your crisp over the top delicious.
With house guests this weekend, I have a goal of making a new cuban pork recipe. I can’t wait to share it if it works out! A big salad will round out the meal as will my secret and easy way to serve sweet plantains. A fruit crisp will finish off the dinner perfectly. I also wouldn’t complain about getting a few bites of crisp for breakfast the next morning. Coffee and crisp = Yum.