Summer fruit shoemakers: 8 easy recipes


Summer is a great time to celebrate the abundance of fruit. While fruit pies are sublime, honestly who has time to play around with the rolling, cooling and crimping of a pie crust when there are pools to splash in and bubbles to blow? Not me. Enter the humble shoemaker.

What’s Cooking America lists crisps, crumbles, curls and other such desserts that are part of the cobbler family. We also explored the differences between crumbles, cobblers, and chips.

Whichever variety you prefer, it’s time to start cooking because someone has to make a dessert and you’re burning the light of day.

A classic cobbler is a mixture of large pieces of fruit, thickened with a little flour, sweetened with sugar and topped with a cookie-like filling. Shoemakers get their name from the fact that the baked crust was lumpy and uneven like the cobblestones on the streets of Britain, where the dish was invented.

The sparkling strawberry cobbler recipe from Crème de la Crumb is quick to prepare using a food processor. Tiffany suggests adding fresh basil, thyme, rosemary or mint to the cookie mix for even more summer sweetness.

A crispy filling is a combination of oatmeal, sugar, butter, and usually cinnamon. This mixture comes together to create a crispy oatmeal cookie-like texture that stays crisp even if you’re generous with ice cream or whipped cream, which I recommend.

Southern Cast Iron created an exciting twist on a crisp by adding gingerbread cookies to the typical oatmeal filling. This strawberry plum crisp recipe is baked in a cast iron skillet, my favorite cooking vessel for these desserts. (Just check out this Blueberry Peach Skillet Cobbler Recipe for proof!)

Megan of Olives and Thyme created an unusual variation of old-fashioned strawberry rhubarb by using tahini instead of butter or other fat in the crumble, resulting in a dairy-free option. She also recommends using a little rose water in the garnish, which adds a fragrant element to this improved classic recipe. Get the Strawberry Rhubarb Tahini Crisp recipe.

A curl is where the coffee cake meets the fruit crunch: a muffin-like filling is topped with a streusel mixture for a crunchy texture on a tender, sweet cake. Arguably the best form of this category to eat for breakfast, in my opinion. The name comes from the way the cake topping will crack and “curl” during baking.

I agree with The Reluctant Entertainer, who also suggests keeping frozen blueberries on hand to make that summer taste possible all year round. Hi to you, Sandy! Get the recipe for the blueberry curl.

A crumble is another name for a crisp, and this vegan cherry and Tamsin berry crumble recipe at combines both cherries and berries mixed together for an explosion of summery flavors. She thickens the mixture with arrowroot and covers it with a mixture of coconut sugar and oats for a classic crumble filling with a vegan twist.

Gastro-licious created an “easier than pie” cherry cobbler recipe using frozen cherries (but you can use fresh cherries) and topped them with a gluten-free pancake mix and combo vanilla granola for a quick and crispy dessert.

For a real taste of summer, Laura at presents a golden and succulent peach cobbler recipe. Fresh peaches are preferred, but she has both frozen and canned peach options, which allows this recipe to be served year-round.

We arrived at the pandowdy which is so much fun to say! Unlike his cousins, the pandowdy uses pieces of pie dough in a rustic fashion, which would be a great project for young chefs at home. 12 Tomatoes presents this slightly spicy pear version topped with a sweet pie crust for a flaky, crisp dessert that doesn’t get soggy like the bottom pie crust. Get the Spicy Pear Pandowdy Recipe.


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