Cobblers, Crisps, Crumbles...Oh My!
Summer berries never tasted so good.
I adapted my mom's yummy cobbler recipe for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don't have to turn on the oven. —Karen Jarocki, Yuma, Arizona
This is great for a large family group or church dinner during peach season. The rest of the year canned peaches are fine, but, of course, fresh is best. As we say, 'Jersey Fresh!' —Marguerite Shaeffer, Sewell, New Jersey
A friend of mine gave me this recipe. To make it healthier, I cut down a bit on the butter in the topping and substituted fat-free vanilla frozen yogurt. —Lillian Charves, New Bern, North Carolina
I combined several recipes to come up with this one. It's very versatile. Sometimes I use other fruits depending on what is available or on hand. —Edna Woodard, Fredericksburg, Texas
I found this recipe in a magazine a long time ago, but modified it over the years. We enjoy its combination of blueberries, raspberries, blackberries and nectarines, particularly when the cake is served warm with low-fat frozen yogurt. —Lisa Darling, Rochester, New York
A peachy use of the season's bounty, I bring this juicy crumble to get-togethers of all kinds. Crushed macaroons make a delightfully different topping for the blueberries and nectarines. For a special treat, serve it with low-fat frozen yogurt. —Marilyn Schroeder, Alexandria, Minnesota