11 Thanksgiving Cobblers and Crisps

Cobblers and crisps are the most forgiving desserts on the Thanksgiving table: no rolling, no crimping, just bubbling fruit under a golden topping that tastes like it took far more effort than it did. This collection covers both, from crunchy oat crisps and crumbles to biscuit-topped cobblers and old-fashioned Southern batter cobblers.

You’ll find classic apple and pear, tart cranberry, pumpkin, sweet potato and pecan pie flavors, plus peaches, cherries and plums you can buy frozen or in season. Most can be assembled ahead and baked during dinner, and every one is better with a scoop of vanilla ice cream.

1. Classic Apple Crisp

A big dish of cinnamon-spiced apples bakes under a buttery oat and brown sugar topping until the fruit is bubbling and the crumble is crisp. It’s the easy, crowd-pleasing alternative to apple pie.

Servings: 12

Total time: 1 hour 15 minutes

Ingredients

For the filling:

• Butter, for the dish
• 4 pounds apples, peeled, cored and sliced
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

For the topping:

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter, diced
• Vanilla ice cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Toss the apples with the sugar, flour, lemon juice, cinnamon and nutmeg and spread in the dish.
3. Mix the flour, oats, both sugars, cinnamon and salt, then rub in the butter with your fingers until clumpy. Scatter evenly over the apples.
4. Bake for 50 to 60 minutes, until the topping is golden and the apples are bubbling.
5. Cool for 15 minutes and serve warm with vanilla ice cream.

2. Pear Cranberry Crisp

Juicy pears and tart cranberries bake under a crunchy pecan oat topping, making a crisp that looks as festive as it tastes. Orange zest and ginger brighten the filling.

Servings: 8

Total time: 1 hour

Ingredients

For the filling:

• Butter, for the dish
• 2 1/2 pounds ripe but firm pears, peeled, cored and sliced
• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon grated orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

For the topping:

• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, diced
• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 375°F (190°C) and butter an 8-inch square or 2-quart baking dish.
2. Toss the pears and cranberries with the sugar, cornstarch, orange zest, cinnamon and ginger and spread in the dish.
3. Mix the flour, oats, brown sugar and salt, rub in the butter until clumpy and stir in the pecans. Scatter over the fruit.
4. Bake for 40 to 45 minutes, until golden and bubbling. Serve warm.

3. Cranberry Orange Cobbler

Tart cranberries and a couple of apples bubble up around tender, orange-scented cream biscuits with a sparkly sugar crust. It’s bright, tangy and a lovely contrast to the richer pies.

Servings: 8

Total time: 1 hour

Ingredients

For the filling:

• Butter, for the dish
• 5 cups (20 ounces) fresh or frozen cranberries
• 2 apples, peeled, cored and diced
• 1 1/4 cups sugar
• 2 tablespoons cornstarch
• 1 tablespoon grated orange zest
• 1/2 cup fresh orange juice

For the biscuits:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, diced
• 2/3 cup cold heavy cream
• 1 teaspoon grated orange zest
• 1 tablespoon coarse sugar

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 2 1/2-quart baking dish.
2. Toss the cranberries and apples with the sugar, cornstarch, orange zest and juice and spread in the dish.
3. Whisk the flour, sugar, baking powder and salt, cut in the butter until crumbly, then stir in the cream and orange zest just until a shaggy dough forms.
4. Drop the dough in 8 mounds over the fruit and sprinkle with the coarse sugar.
5. Bake for 35 to 40 minutes, until the biscuits are golden and a toothpick comes out clean and the fruit is bubbling. Cool for 15 minutes before serving.

4. Pumpkin Cobbler

A Southern-style batter poured over melted butter rises up around a spiced pumpkin custard as it bakes, leaving golden, cakey edges and a creamy center. A sprinkle of pecans and cinnamon sugar finishes it.

Servings: 12

Total time: 1 hour 15 minutes

Ingredients

For the batter:

• 1/2 cup (1 stick) unsalted butter
• 1 cup all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 cup whole milk

For the pumpkin layer:

• 1 (15-ounce) can pure pumpkin purée
• 1 (12-ounce) can evaporated milk
• 2 large eggs
• 3/4 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt

For the topping:

• 1/2 cup chopped pecans
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• Whipped cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Put the butter in a 9 x 13-inch baking dish and set it in the oven until melted.
2. Whisk the flour, sugar, baking powder and salt, then whisk in the milk until smooth. Pour evenly over the melted butter; don’t stir.
3. Whisk the pumpkin layer ingredients until smooth and gently pour or spoon over the batter.
4. Sprinkle with the pecans and the sugar mixed with the cinnamon.
5. Bake for 50 to 60 minutes, until the edges are golden and the center is set and reads 160°F (71°C). Cool for 15 minutes and serve with whipped cream.

5. Sweet Potato Cobbler

Tender sweet potato slices simmered in a buttery cinnamon syrup bake under golden pie crust strips in this old-fashioned Southern favorite. It’s sweet, spiced and wonderful warm.

Servings: 10

Total time: 1 hour 20 minutes

Ingredients

• 3 pounds sweet potatoes, peeled and sliced 1/4 inch thick
• 1/2 cup (1 stick) unsalted butter, plus 2 tablespoons melted for brushing
• 1 cup granulated sugar, plus 1 tablespoon for sprinkling
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 tablespoon fresh lemon juice
• 1 refrigerated pie crust

Instructions

1. Simmer the sweet potatoes in a large pot of water for 8 to 10 minutes, until just barely tender. Reserve 1 1/2 cups of the cooking water and drain.
2. In the same pot, melt the 1/2 cup butter with 1 cup sugar, the brown sugar, cinnamon, nutmeg, salt, lemon juice and reserved cooking water and simmer for 5 minutes.
3. Preheat the oven to 375°F (190°C). Spread the sweet potatoes in a 9 x 13-inch baking dish and pour the syrup over them.
4. Cut the pie crust into 1-inch strips and lay them over the top. Brush with the melted butter and sprinkle with 1 tablespoon sugar.
5. Bake for 40 to 45 minutes, until the crust is golden and the syrup is bubbling. Cool for 15 minutes before serving.

6. Plum Ginger Crumble

Ripe plums cook down into a jammy, ruby-red filling scented with fresh ginger under a buttery crumble with bits of crystallized ginger. It’s an unexpected, elegant addition to the holiday table.

Servings: 8

Total time: 1 hour

Ingredients

For the filling:

• Butter, for the dish
• 2 1/2 pounds ripe plums, pitted and quartered
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground cinnamon

For the topping:

• 1 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, diced
• 1/4 cup chopped crystallized ginger

Instructions

1. Preheat the oven to 375°F (190°C) and butter an 8-inch square baking dish.
2. Toss the plums with the sugar, cornstarch, fresh ginger and cinnamon and spread in the dish.
3. Mix the flour, oats, brown sugar, ground ginger and salt, rub in the butter until clumpy and stir in the crystallized ginger. Scatter over the plums.
4. Bake for 40 to 45 minutes, until golden and bubbling. Serve warm.

7. Pecan Pie Cobbler

A gooey pecan pie filling bakes in a crust-lined dish under golden pastry strips, giving you all the best parts of pecan pie in scoopable form. Serve it warm with vanilla ice cream.

Servings: 9

Total time: 1 hour 20 minutes, plus cooling

Ingredients

• 1 (14-ounce) package refrigerated pie crusts (2 crusts)
• 4 large eggs
• 1 1/2 cups dark corn syrup
• 1 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted, plus 1 tablespoon for brushing
• 1/2 teaspoon kosher salt
• 3 cups chopped toasted pecans
• 1 tablespoon sugar

Instructions

1. Preheat the oven to 350°F (175°C). Press one crust into the bottom and up the sides of a 9-inch square baking dish, patching as needed.
2. Whisk the eggs, corn syrup, brown sugar, 1/2 cup melted butter and salt, stir in the pecans and pour into the crust.
3. Cut the second crust into 1-inch strips and lay them over the filling. Brush with the remaining butter and sprinkle with the sugar.
4. Bake for 55 to 65 minutes, until the crust is golden and the filling is set with a slight wobble and reads 200°F (93°C). Cover loosely with foil if the top browns too quickly.
5. Cool for at least 1 hour before scooping.

8. Southern Peach Cobbler

Juicy cinnamon peaches spooned over a simple batter and melted butter bake into a golden, cakey cobbler that’s a Southern Thanksgiving tradition. Frozen peaches work perfectly this time of year.

Servings: 10

Total time: 1 hour 5 minutes

Ingredients

For the peaches:

• 2 pounds frozen sliced peaches, thawed
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice

For the batter:

• 1/2 cup (1 stick) unsalted butter
• 1 cup all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 cup whole milk
• 1 tablespoon sugar mixed with 1/2 teaspoon ground cinnamon

Instructions

1. Simmer the peaches with the sugar, cinnamon, nutmeg and lemon juice in a saucepan for 5 minutes.
2. Preheat the oven to 350°F (175°C). Put the butter in a 9 x 13-inch baking dish and set it in the oven until melted.
3. Whisk the flour, sugar, baking powder and salt, then whisk in the milk. Pour over the melted butter without stirring.
4. Spoon the peaches and their juices evenly over the batter and sprinkle with the cinnamon sugar.
5. Bake for 45 to 50 minutes, until golden and the batter has risen around the fruit. Serve warm.

9. Apple Brown Betty

Layers of buttery toasted breadcrumbs and soft, spiced apples bake into a homey, old-fashioned dessert that’s somewhere between a crisp and a bread pudding. It’s a great use for day-old bread.

Servings: 8

Total time: 1 hour 10 minutes

Ingredients

• Butter, for the dish
• 4 cups fresh breadcrumbs (from 6 to 8 slices day-old bread)
• 6 tablespoons unsalted butter, melted
• 2 1/2 pounds apples, peeled, cored and thinly sliced
• 3/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup apple cider

Instructions

1. Preheat the oven to 375°F (190°C) and butter an 8-inch square baking dish.
2. Toss the breadcrumbs with the melted butter. Toss the apples with the brown sugar, cinnamon, nutmeg, lemon zest and juice.
3. Layer a third of the crumbs, half the apples, another third of the crumbs and the rest of the apples in the dish, then top with the remaining crumbs. Pour the cider over the top.
4. Cover with foil and bake for 30 minutes, then uncover and bake for 25 to 30 minutes more, until the apples are tender and the top is golden.
5. Serve warm with whipped cream or ice cream.

10. Cherry Almond Crisp

Frozen dark cherries bake into a deep red, jammy filling under a crunchy oat and sliced almond topping. It’s a colorful, slightly tart dessert you can make any time of year.

Servings: 8

Total time: 1 hour

Ingredients

For the filling:

• Butter, for the dish
• 2 pounds frozen pitted dark cherries, thawed
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice

For the topping:

• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, diced
• 1/2 cup sliced almonds

Instructions

1. Preheat the oven to 375°F (190°C) and butter an 8-inch square baking dish.
2. Toss the cherries and their juices with the sugar, cornstarch and lemon juice and spread in the dish.
3. Mix the flour, oats, brown sugar and salt, rub in the butter until clumpy and stir in the almonds. Scatter over the cherries.
4. Bake for 40 to 45 minutes, until golden and bubbling. Cool for 15 minutes before serving.

11. Pear Gingerbread Cobbler

Spiced pears bake under a dark, moist gingerbread batter for a cozy cobbler that tastes like the holidays. Serve it warm with softly whipped cream.

Servings: 9

Total time: 1 hour 5 minutes

Ingredients

For the pears:

• Butter, for the dish
• 2 1/2 pounds ripe pears, peeled, cored and sliced
• 1/4 cup packed light brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground ginger

For the gingerbread:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 tablespoons unsalted butter, melted
• 1/3 cup packed light brown sugar
• 1/3 cup unsulphured molasses
• 1 large egg
• 1/3 cup whole milk
• Whipped cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9-inch square baking dish.
2. Toss the pears with the brown sugar, cornstarch, lemon juice and ginger and spread in the dish.
3. Whisk the flour, baking soda, salt and spices. In another bowl, whisk the melted butter, brown sugar, molasses, egg and milk, then stir in the dry ingredients until smooth.
4. Spoon the batter over the pears, spreading it gently; some fruit may peek through.
5. Bake for 40 to 45 minutes, until the gingerbread springs back and a toothpick comes out clean. Serve warm with whipped cream.