OH SO SWEET

C O B B L E R

C R O S TATA

You can roll out the dough and use a cookie cutter for fun-shaped biscuits!

Let everyone arrange ½ cup of the fruit of their choice over a quarter of the tart pan. Pour the batter over all, and bake!

Make ’em mini! Divide dough into six equal squares and roll them out to create personal pies.

Customize your crisp! Swap half of the oatmeal for a handful of cereal, granola, crumbled cookies, graham crackers, or even pretzels. C R I S P

MIX MATCH D ER

Hit the farmers’ market and let the kids pick out the ripest, sweetest, and most colorful fruit they can find. Then get busy with one (or all!) of these classic summer-dessert recipes—each of which will work with any filling you fancy!

WHAT IT IS?

M A K E T H E BAT T E R

MAKE THE FILLING

F I N I S H & BA K E CO B B L E R

A deep-dish fruit pie with a biscuit “crust” on top

In a medium bowl, combine 1 cup flour, 3 Tbs. sugar, 1¼ tsp. baking powder, and ¼ tsp. each baking soda and salt. Cut in 4 Tbs. cold butter, cubed, until mixture is pebbly. Combine ½ cup buttermilk and ½ tsp. vanilla; pour into flour mixture. Stir until dough just holds together (it will be shaggy). Chill. C R I S P

A baked fruit dessert with a streusel topping (also called a crumble)

In a medium bowl, combine ¾ cup flour, 3 Tbs. light-brown sugar, 1 Tbs. sugar, and ¼ tsp. salt. Work 6 Tbs. unsalted butter, cubed and softened, into mixture by hand until crumbly. Stir in ½ cup rolled oats.

In a large bowl, combine 6 cups fruit (peeled and chopped if necessary), 2 to 4 Tbs. sugar (depending on sweetness of fruit), 1 Tbs. cornstarch, 2 tsp. vanilla, juice of half a lemon, and ⅛ tsp. salt.

Preheat oven to 425°F. Melt 2 Tbs. butter in a 10-in. ovenproof skillet over medium heat. Add fruit mixture; cook, stirring gently, until hot, about 5 minutes. Dollop large spoonfuls of dough over fruit to make “biscuits.” Brush dough with 1 Tbs. buttermilk; sprinkle with 1 tsp. sugar. Reduce oven to 375°F; bake until top is golden and filling is bubbling, about 30 minutes. Cool 10 minutes. Preheat oven to 375°F. Transfer filling to a buttered 8-cup baking dish, and crumble topping over it. Bake until topping is golden and filling is bubbling, about 45 minutes. Let cool 20 minutes. C R O STATA

A rustic, free-form fruit tart (also known as a galette)

Combine 1¼ cups flour, ½ tsp. sugar, and ¼ tsp. salt in a food processor. Add 1 stick of cold unsalted butter, cubed; pulse until pebbly. Add 3 Tbs. ice water and 1 tsp. lemon juice, combining until it just holds together. Remove and pat into a disc. Wrap in plastic (we like Reynolds Kitchens Quick Cut Plastic Wrap); chill for 1 hour. Roll dough onto parchment and place on a rimmed baking sheet.

Make a half-batch of the cobbler and crisp filling.

Preheat oven to 425°F. Spoon filling into center of dough, leaving a 2-in. border. Fold edges of dough up and over filling, then brush with egg wash and sprinkle with sugar. Dot fruit with 1 Tbs. butter; bake 10 minutes. Reduce oven to 375°F, and continue baking until pastry is golden and juices are bubbling, 20 to 25 minutes more. Let cool 30 minutes. A BONUS BERRY DESSERT!

Here’s a fourth summer treat to try: a clafouti! This baked fruit dessert has a custard-like batter that comes together with pantry staples we bet you already have. To make it, combine 1¼ cups whole milk, 3 large eggs, ½ cup flour, ½ cup sugar, 2 tsp. vanilla, and ⅛ tsp. salt in a blender. Process until smooth. Arrange 1½ cups fruit (peeled and chopped if necessary) in a buttered 10-in. quiche pan. Preheat oven to 375°F. Pour batter over the fruit. Bake until puffed and set, 40 to 45 minutes. Cool in pan at least 10 minutes. Lightly dust with confectioners’ sugar and serve.