No matter the season, a cobbler—no wait, a crisp or maybe a buckle or perhaps a grunt—is always welcome on the table. While we all know that we love these fruity desserts, when it comes to cobber vs. crisp vs. crumble vs. buckle vs. all the rest of these treats, it can be hard to know the difference.
Before we get into the specifics, know this: All these desserts start with sweetened, baked fruit and have a layer of batter, crumbs or some carby-goodness piled on top. Now let’s get into all the nuances!
Cobbler
Taste of Home
Of all these fruit-forward desserts, cobblers have been around the longest in the American lexicon. The term cobbler was officially coined by the Dictionary of Americanisms in 1859 as “a sort of pie, baked in a pot lined with dough of great thickness, upon which the fruit is placed; according to the fruit, it is an apple or a peach cobbler.”
1859 definition aside, cobblers are baked desserts that start with a layer of sweetened fruit—be it peach, blackberry, blueberry or some combination thereof. Then a biscuit-like batter is spread or dolloped across the top. When baked, the top of the dessert can look a bit like a cobblestone street (there’s where the dessert gets its name).
Crumble
Taste of Home
A crumble starts with a layer of sweetened and occasionally spiced fruit (though this Pumpkin Crumble proves that you can expand your definition of fruit!). Then a layer of streusel-like topping is crumbled over the top. This topper is typically made with a combination of butter, flour, sugar and sometimes nuts.
Crisp
Taste of Home
Crisps are very similar to crumbles. The difference here is all in the topping. Crisps tend to incorporate oats and nuts into the topping which gives the finished dessert a crunchier texture.
This Cranberry Apple Crisp has an exceptionally crispy finish thanks to quick-cooking oats and plenty of pecans. Find out the difference between crispy versus crunchy.
The great joy of crisps (and really any of the desserts here) is that they are very versatile. Here’s how to make a crisp with any fruit.
Buckle
Taste of Home
The methodology for baking buckles can vary from recipe to recipe, but the end result is the same: a fruity bake with a cakey texture.
For some recipes, like this Classic Blueberry Buckle, fruit is folded right into the buckle batter. Other recipes, like this Lemon Raspberry Buckle, call for the fruit to be layered on top. Most buckles are then topped with a streusel-like topping for a little extra sweetness and crunch.
And where did this dessert get its peculiar name? When the batter rises around the fruit, it often buckles in the middle.
Pandowdy
Taste of Home
This dessert is similar to the rest because it starts with a base of sweetened fruit. However, a pandowdy (or pan dowdy) is topped with a crumb similar to pie pastry. In fact, you can use your pie crust scraps to make an easy pandowdy. Just crumble pieces and scraps and layer them on top of the cooked fruit.
If you don’t have an extra batch of pie pastry in the freezer, no worries. This recipe for Pear Pandowdy uses a similar method to making pie pastry with flour, a touch of sugar and cold butter. Once combined, no need to roll—just crumble and scatter on the top of your fruit.
Betty
Sometimes called a Pan Betty or Brown Betty, these desserts are made with cooked fruit (just like all the rest on this list). Betties, however, use bread or crackers in lieu of a batter or crumble.
To elevate day-old bread from leftover to dessert, Betties include sugar, butter and spices. You can further sweeten these treats by adding ice cream or whipped cream. This Apple Betty is served with homemade whipped cream flavored with a dash of almond extract.
Slump
Taste of Home
A slump is very similar to the rest of these baked fruit desserts. Fruit is layered on the bottom of a pan, sometimes even a cast-iron skillet. It’s then topped with dollops of biscuit-like dough and baked.
Occasionally slumps are served upside-down-cake-style when turned out of the pan, but we recommend skipping the fuss when you make this Skillet Blueberry Slump. Just pull it out of the oven and top with vanilla ice cream; these treats are some of our favorite a la mode desserts.
Grunt
Taste of Home
A grunt is very similar to a slump. The only difference between a grunt and a slump is that the biscuit dough is technically supposed to be rolled out into a single sheet and laid on top of a grunt. However, the terms grunt and slump are often used interchangeably. A lot of “grunts” use dollops, too, like this Cherry Grunt.
Sonker
Tiffany Dahle for Taste of Home
Even if you’re familiar with cobblers and crisps, buckles and brown Betties, a sonker might be a new one for you! This fruit-filled dessert is popular in parts of North Carolina, though we’d argue it should make the leap to kitchens across the US.
Sonkers start with a cooked fruit base like the rest of these desserts. Then a thin, pancake-esque batter is poured over the top. The hot fruit begins to cook the batter from the bottom, and when the dessert is popped in the oven, the heat there crisps up the top. Sonkers are typically served in square casserole dishes and taste best eaten warm.
Subtle Differences, Sweet Results
As you can tell, these fruit-filled desserts are all very similar to one another. If you call your version of a slump a cobbler or if you like to think of your crisp as more of a crumble, that’s just fine. No matter what you call it or how you bake it, these crisps, cobblers and crumbles are all rustic, delicious desserts.
Mama's Blackberry Cobbler
Alabama has some tasty fresh blackberries. Decades ago, my mama was heading out to pick blackberries to make a cobbler, but she ended up going to the hospital to have me instead. This is her mama's recipe. The blackberries start on top, but then end up tucked under a golden brown crust after it's baked. —Lisa Allen, Joppa, Alabama
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While you're here, learn
the difference between cobblers, crisps, buckles and more.
Peach Blueberry CobblerEveryone loves a peach blueberry cobbler. This one is the perfect, scrumptious treat! If you're taking it to a party, you might want to make another one for yourself. There won't be leftovers! —Laura Jansen, Battle Creek, Michigan
Peach Sugar Cookie CrumbleThis sugar cookie crumble is like peach crisp with a sugar cookie topping. Since it uses canned peaches, you don't have to save this recipe just for peach season. It's delicious with ice cream. —Teri Rasey, Cadillac, Michigan
Jumbleberry CrumbleA friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping. —Mary Ann Dell, Phoenixville, Pennsylvania
Two-Layered Apple CrispI feel blessed to have had the opportunity to bake this for a local women’s homeless shelter. I like to make the recipe with Honeycrisp or Golden Delicious apples, or a blend of the two types. —Char Morse, Whitehall, Michigan
Fresh Pear Ginger CrispGingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruit—pears.—Linda Robertson, Cozad, Nebraska
Macaroon Apple CobblerEspecially when I'm just serving a dessert, I like to prepare this. I'll usually make it with fresh apples, but I've also sometimes used home-canned ones. —Phyllis Hinck, Lake City, Minnesota
Homemade Cherry CrispOur family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes mere minutes to heat in the microwave. —Laurie Todd, Columbus, Mississippi
Peach and Berry CobblerThis is one of my favorite summer recipes because it features peaches and berries that are in season, but it is just as delicious with frozen fruit. The quick biscuit topping brings it all together. —Lauren McAnelly, Des Moines, Iowa
Pear CrispSince my husband is a livestock truck driver, he often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. —Joanne Korevaar, Burgessville, Ontario
Nectarine Plum CobblerI live in northern Manitoba, where fresh nectarines and plums are usually available only at summer’s end. I make the fruit filling and freeze it for use all winter. My family really enjoys this recipe, and it’s wonderful topped with vanilla ice cream. —Darlene Jackson, The Pas, Manitoba
Plum Crisp with Crunchy Oat ToppingMade with fresh plums and a crunchy oat topping, this crisp is a lighter alternative to classic fruit pie. It goes over well with the women in my church group.—Deidre Kobel, Boulder, Colorado
Spiced Peach CobblerWhen you tuck into this warm and comforting fresh peach cobbler, you won’t miss the extra fat and calories a bit! —Mary E. Relyea, Canastota, New York
Rhubarb CrispI found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
Cranberry Peach CobblerThis cobbler is a little nontraditional but it will soon be at the front of your recipe list. Serve it warm with French vanilla ice cream. —Grace Sandvigen, Rochester, New York
Cran-Apple Pecan CrispEven folks who claim not to like cranberries rave about this dish. I cherish the recipe from my mother, who inspired my love of cooking. —Debbie Daly, Florence, Kentucky
Healthy Apple CrispThis easy dish is a tradition in my family. It's as quick as a boxed cake mix but it's a healthier dessert choice. It's ideal in fall when it seems that everyone has a bag or two of fresh apples to give away! —Terri Wetzel, Roseburg, Oregon
Mama's Blackberry CobblerAlabama has some tasty fresh berries. Several decades ago, my mama was going to pick blackberries to make a cobbler, but she went to the hospital to have me instead! This wonderful dessert is her mama’s recipe. —Lisa Allen, Joppa, Alabama
Macaroon-Topped Rhubarb CobblerCrumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet.
—Taste of Home Test Kitchen
Plum Good CrispThis is a great crisp that goes well with any meal, but you can also serve it as a breakfast treat or snack.When it's warm, it can't be beat! —Peter Halferty, Corpus Christi, Texas
Peach Cobbler for TwoEveryone notices a special taste in this cobbler. It's orange peel, which enhances the color and gives this traditional dessert a delicious distinction. Cobblers usually serve a large group, so it's convenient to have a recipe that makes just enough for two.
— Betty Clark, Mount Vernon, Missouri
Skillet Blueberry SlumpMy mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been enjoying slump desserts for 60 years. —Eleanore Ebeling, Brewster, Minnesota
Rhubarb Mandarin CrispAn attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario
Berry Bliss CobblerA little bit sweet, a little bit tart, topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Peach-Rosemary CobblerRipe peaches and warm biscuit topping go hand in hand. The fresh rosemary and cinnamon adds a delicious twist. —Michael Cohen, Los Angeles, California
Blueberry-Rhubarb CrumbleA dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana
Lime & Spice Peach CobblerThis was my grandmother’s favorite recipe to make when they had bushels of peaches. Now I love to bake it whenever I can for my family and friends. —Mary Ann Dell of Phoenixville, Pennsylvania
Lemon Raspberry BuckleI've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! —Jenna Fleming, Lowville, New York
Date Pudding CobblerThere were eight children in my family when I was a girl, and all of us enjoyed this cobbler. I now serve it for everyday and special occasions alike. —Carolyn Miller, Guys Mills, Pennsylvania
Cookie Swirl CobblerAn extra-rich chocolate chip cookie dough and crescent roll topping provide a tasty twist on a classic cherry cobbler. Serve it with a scoop of vanilla ice cream. —Jeanne Holt, St. Paul, Minnesota
Easy Pennsylvania Dutch Apple CobblerThis is a common dish from where I was born and raised in Pennsylvania. It's a classic Dutch-style apple cobbler recipe—easy, quick and delicious. Who wouldn't love this golden brown delight? —Andrea Robson, York, Pennsylvania
Cranberry Apple CrispApple cranberry crisp is a wonderful dessert for fall, when both cranberries and apples are in season. The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting. —Martha Sue Stroud, Clarksville, Texas
Iva’s Peach CobblerMy mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho
Grilled Cranberry Pear CrumbleMy husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland
Blueberry Cornmeal CobblerCornbread, blueberries and maple syrup give this special dessert a flavor that’s different from any cobbler you’ve had before. I came across the recipe many years ago. —Judy Watson, Tipton, Indiana
Apple Cornbread CrispWith its hearty ingredients and quick prep time, this warm apple crisp makes a smart dessert for any fall night. It reminds me of the recipe my grandmother would serve after our big family seafood dinners. It's absolutely wonderful topped with ice cream. —Julie Peterson, Crofton, Maryland
Cherry Rhubarb CrunchMy husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! —Sharon Wasikowski, Middleville, Michigan
Rhubarb CrumbleTo tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps—we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. —Linda Enslen, Schuler, Alberta
Cran-Apple CobblerMy cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn't big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia
