Pie, Cobbler, Tart, Crumble?

Pie, Cobbler, Tart, CrumbleCherry blossoms in full bloom are a breathtaking sign that spring has sprung in Washington, DC and with spring comes the promise of warmer weather, sunnier skies and fresh berries — cherries included, of course! There’s no more delicious way to enjoy fresh fruit and berries than in a delicious dessert. Today we’re talking cobbler, crumble, tart and more to inspire you to take advantage of the fact that there’s more to fruit desserts than pie.

Pie — Pie has a bottom crust topped with a filling. It’s baked in a pie plate, which should have sides that are sloped and are a couple of inches tall. Some pies are topped with a second crust, which is pinched together with the bottom crust to create a seal. Pies can be sweet or savory.

Tart – Tarts have a crust that’s thicker than a pie crust. They’re baked in tart pans, which are shallow with ridged or fluted edges. Tart pans have removable bottoms so a baked tart can be removed from the pan and placed on a platter for serving. Tarts never have a second crust and can be sweet or savory.

Cobbler — A cobbler has no bottom crust. The fruit is placed in a dish (it can be made in a pie pan or a baking dish), then topped with dollops of biscuit dough or batter.

Crumble — Like cobblers, crumbles don’t have bottom crusts, but instead of a biscuit topping the fruit is topped with a streusel-like mixture that becomes crumbly when baked. A crumble topping is typically made with a mix of flour, oatmeal, sugar and melted butter.

Buckle – A buckle is an upside down cobbler of sorts. It has a cake-like bottom topped with fruit. As the buckle bakes, the cake rises and the fruit falls to the bottom of the dish, buckling the cake.

Grunts — Grunts are named for the sound they often make as they’re cooked. They’re basically cobblers that are cooked on the stovetop instead of being baked. As the steam escapes from underneath the crust it makes a grunting noise.

Galette — A galette is a flat, freeform, rustic treat. Dough is rolled out thinly, then topped with a fruit filling. The edges of the dough are folded over the filling and the galette is baked on a baking sheet.

Give this Double Crunch Cherry Crumble a try! The name alone is like a love song to your taste buds. Consider this a bionic version of your typical crumble. The rich, cherry filling is topped with an almond and cinnamon streusel topping with a bonus crumble layer in the center.

Bring the fruit to a boil after adding the cornstarch. The cornstarch needs the heat to start thickening.

Be sure to place your ramekins on a baking sheet to catch any juices that might overflow as they bake.



Pastry Brush

Baking Sheet

Medium Pot

Wooden Spoon

Medium Bowl


Making a crumble topping

Making a slurry


Double Crunch Cherry Crumbles

101, Recipes, Sweets

Pie, Cobbler, Tart, Crumble


  • 1/2 teaspoon butter, softened
    For the Filling:
  • 1 pound bag frozen dark red cherries
  • 1/4 cup sugar
  • 2 teaspoons freshly-squeezed lemon juice
  • 1 tablespoon Kirsch (cherry brandy)
  • 4 teaspoons cornstarch
    For the Topping:
  • 2 tablespoons flour
  • 1/4 cup oats
  • 2 tablespoons finely-chopped almonds
  • 1 tablespoon brown sugar
  • 1/8 teaspoon cinnamon
  • 2 tablespoons butter, melted
  • Whipped cream (optional)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Lightly brush four 6-ounce ramekins with the softened butter. Place the ramekins on a baking sheet and set aside.
  3. Prepare the filling:
  4. Combine the cherries and sugar together in a medium pot. Cook over medium heat until the fruit softens and begins to bubble gently around the edges, 4 to 5 minutes. Stir the lemon juice, Kirsch and cornstarch together in a small bowl. Add it to the cherries and cook, stirring constantly, until the filling boils and the sauce thickens, about a minute.
  5. Prepare the topping:
  6. Combine all of the dry ingredients in a medium bowl. Add the melted butter and stir with a fork until well-mixed and crumbly.
  7. Assemble the crumbles:
  8. Divide half the fruit among the four buttered ramekins. Sprinkle the fruit with half of the crumb topping. Add the remaining fruit to the ramekins and top evenly with the remaining topping.
  9. Bake until the fruit bubbles and the crumb topping is golden brown, 15-17 minutes. Let cool 5-10 minutes before serving.
  10. Number of servings (yield): 4
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Pie, Cobbler, Tart, Crumble

Pie, cobbler, tart, crumble Pie, cobbler, tart, crumble

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