These classic American baked fruit desserts have common elements — which explains why they’re often confused for one another.

This blueberry crisp lets the berries shine with their bold flavor. The filling is a simple mix of blueberries, sugar, and ...

I would venture to say that apples are only second to pumpkins when we think of autumn produce. We have several orchards just outside our city that you can go and pick your own apples, and it's ...

When you want vibe of a pie without all the work, crumbles, crisps, and cobblers will do the trick. They have the insides of a pie—warm, juicy, sweet fruit—with just one layer on top.

Cobblers and crisps are essentially a baker’s mix-and-match game of a fruit filling and topping. And they’re equal opportunity fare for both confident and casual bakers.

So cobblers can be less sweet than crisps or crumbles, depending on what topping you use. Some recipes for cobbler also call for cookie dough or cake mix.

Crisps, cobblers and crumbles can be assembled in any baking dish you have around, even a cast-iron skillet; throw it in the oven and leave it there for an hour without babysitting.

Cobbler. Cobbler has been around in America the longest of the three desserts; the Oxford Companion to Food dates its inception back to the 1850s. By the mid-19th century, it had become the dish ...