Food Network Chefs’ Top Crisp, Cobbler and Crumble Recipe Videos

These Crisp, Cobbler and Crumble recipes are warm, fruity and lovely for any season! From Ina Garten’s Peach and Blueberry Crumbles to Ree Drummond’s Blackberry Cobbler, you’ll find these recipes hard to resist.
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00:00 – Intro
00:05 – Ree Drummond’s Chocolate Cobbler
03:43 – Ina Garten’s Pear, Apple and Cranberry Crisp
08:18 – Kardea Brown’s Grilled Peach Crumble
11:38 – Guy Fieri’s Cin-ful Peach Cobbler
16:04 – Molly Yeh’s Chocolate Chunk Cherry Cobbler
19:31 – Ina Garten’s Peach and Blueberry Crumbles
23:48 – Ree Drummond’s Apple Crisp
27:03 – Kardea Brown’s Slow-Cooker Black Cherry Cobbler
29:32 – Ina Garten’s Old-Fashioned Apple Crisp
32:43 – Kardea Brown’s Mixed Berry Crumble
36:01 – Ree Drummond’s Blackberry Cobbler Recipe
38:35 – Ina Garten’s Strawberry Rhubarb Crisp

Get the Recipes:
Ree Drummond’s Chocolate Cobbler – https://foodtv.com/42hyyEu
Ina Garten’s Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Kardea Brown’s Grilled Peach Crumble – https://foodtv.com/3xmzzIB
Guy Fieri’s Cin-ful Peach Cobbler – https://foodtv.com/3KnJ1EN
Molly Yeh’s Chocolate Chunk Cherry Cobbler – https://foodtv.com/3JXCaT1
Ina Garten’s Peach and Blueberry Crumbles – https://foodtv.com/4dvMNce
Ree Drummond’s Apple Crisp – https://foodtv.com/3zsziKL
Kardea Brown’s Slow-Cooker Black Cherry Cobbler – https://foodtv.com/48aoduy
Ina Garten’s Old-Fashioned Apple Crisp – https://foodtv.com/3joi7q3
Kardea Brown’s Mixed Berry Crumble – https://foodtv.com/43a8kD7
Ree Drummond’s Blackberry Cobbler Recipe – https://foodtv.com/3kIFIJv
Ina Garten’s Strawberry Rhubarb Crisp – https://foodtv.com/368hW3B

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Food Network Chefs’ Top Crisp, Cobbler and Crumble Recipe Videos

[Music] I married a choahholic and to keep the love fires burning today I am going to make my husband lad chocolate cobbler. It’s a classic old recipe. It is out of this world incredible. And I started with sugar and unsweetened cocoa powder. And I’m adding some self-rising flour. Now I’ll stir the dry ingredients together. And then some buttermilk and vanilla. Now I’ll stir just for a sec. Okay, that’s mixed together. So I have an important thing to grab out of the oven. Oh my, my favorite ingredient in the world. Butter. A whole pan of it. So, I’ve got this chocolatey batter that I mixed together. The butter is not only melted, it’s absolutely sizzling and almost a little golden brown. So, I’m going to use this measuring cup to just drop random scoops right on top of this butter. All right, I want to get all of this batter. And you don’t have to follow any pattern when you drop it into the pan because it’s all just gonna bubble up and bake together. So, a few more things to sprinkle over. I have some chocolate chunks. And they just go on the butter, on the batter, wherever you want to drop it. Just make sure it’s kind of an even layer. And then, don’t judge me, a bunch of sugar. This is going to kind of help create a crispy, crunchy, little sugary vibe. Some more unsweetened cocoa. I got to cover up all evidence of that sugar layer. I can’t even bear to look at it. And then here’s where it all starts to make sense. So, I have a little saucepan of boiling water and I’m just going to slowly pour it over the contents of this baking dish. I can hear you doubting me. I can hear your skepticism through the TV. You have to trust me on this this dessert. I don’t know how it works. I don’t know the science behind it, the chemistry behind it. I just know that I am 100% behind it. Now, here’s the important part. You don’t even want to stir it because it’ll totally mess up the texture of the baked dessert. So, this is going to go into the oven for 40 minutes at 350° and then I’ll show you what we’ve got. [Music] All right, here is the chocolate cobbler. Look at the magic that happened in the oven. Now, I’m going to take this down to our house, meet Lad, and we’ll show you together what this dessert is all about. All right, Mr. Drummond, would you like a chocolate dessert? You bet. This is chocolate cobbler, but it’s kind of like chocolate cake. Chocolate cobbler. Look at all that gooness under there. Wow. Looks good, right? Does look good with ice cream. Right. With ice cream. How’d you know? Perfect. In the 26 years we’ve been married, have I ever not had ice cream when you’ve wanted it? Actually, yes. plenty of times, which is why you asked. When I was at the farm stand and I saw all these gorgeous pairs and apples, I thought, I’ve definitely got to make a pair and apple crisp for my barn warming. So, I’ve got two pounds of mucun apples. I’ve peeled them and diced them. And I’ve got two pounds of Bosque pears. You can really choose any kind of apples that are firm and crisp. And you want pears that are firm also, but also sort of juicy. You can see when I peel them, they’re just delicious. So, I peel them and then I’m going to cut them in 3/4 in dice. Take the cores out. It’s a little bit of a messy job, but worth it. Okay, so that’s 2 lb of apples and 2 lbs of pears. And I’m going to add cranberries. 3/4 of a cup of cranberries. They’re dried cranberries and I think they’re really sort of autoutuminal and delicious in this. Now, to give it lots of flavor, I’m going to put in lemon zest and orange zest. About a teaspoon of lemon zest. [Music] Teaspoon of orange zest. I like to mix them cuz one’s a little sweeter, one’s a little tarter, and this way neither of them really overwhelm the pear flavor. And then some juice. You always want a little juice to mix with the flour and sugar so it gives a nice sort of sauce when it’s cooking. So about 2 tspoons of orange juice, about 2 tsps of lemon juice. Okay. Half a cup of sugar, 1/4 cup of flour. That’s just going to sort of create that little, you know, that delicious goop in the middle. So when the juices of the pears and apples come out, it’ll make wonderful sauce for it. Okay. Now, some classic apple pie flavorings. Teaspoon of cinnamon, half a teaspoon of nutmeg. So all of these enhance the pears and the apples, but none of them really overwhelm it to bring out all that sort of gorgeous pear and appleness. Okay, so I think I’m going to fill the ramicans. So I have 12 small ramachins. They’re each an individual crisp. I think this is going to be just delicious. You want to fill them each a little high because when they bake, you know, they sort of go down. So it’s about a cup in each one. I really do love that when people arrive, the smell of the pear and apple crisp will be in the air. It’s kind of like arriving home and having mom having made an apple pie for you. There’s nothing more homey than that. And now for the oatmeal crumble topping. Okay. 1 and 1/2 cups of flour, 3/4 of a cup of light brown sugar, and 3/4 of a cup of granulated sugar. Okay. Half a teaspoon of salt. Salt’s really important when you bake. Really brings out the flavor. And one cup of oatmeal. Has great crunch and flavor. [Music] Half a pound of butter. I’m just going to dice it and then mix it into the topping. Okay. Then I’m just going to blend it all together. So, you want to let this go until it’s like in big crumbles, which is right now. It’s great. You can smell the cinnamon and nutmeg. Wonderful. Okay, so I’m just going to pile this on each of the ramicans. Just big crumbles on the top of each one. Now, how good does that look? There’s something about having individual ones. It’s like kids having their own cupcake for their birthday party. a little more special. So, I’m going to put these in the fridge and then later before the party, I’m going to bake them 350° for about 45 to 50 minutes until the top is browned and the juice and the fruit is all bubbly. [Music] You take a crisp and I’ll get you a spoon. Thank you. You know, it’s very good. So, I’m making a grilled peach crumble alamode. But before I put the peaches on the grill, I got to make the crumble. And to make the crumble, I have to cut up one stick of butter into cubes. You got to have cold butter because you need that good chunks of crumbles to go on top of those grilled peaches. I’m going to use vanilla bean in my crumble. If you can’t get your hand on a vanilla bean, you can always use vanilla extract. Right. I’m going to reserve the other half of my vanilla bean because I’m going to make a vanilla oil when the peaches go on the grill. I always like a crumble with a nut. Nuts just add that extra bit of texture. And I’m in the south, of course, we got to use pecans. If you say pecans around me, I will turn a deaf ear to you. A half a cup of rolled oats, 3 tablebspoon of light brown sugar, a half a cup of white flour. The flour just acts as a binding agent, and a heavy pinch of salt. Going to add a half a pinch of cinnamon. It’s going to compliment that vanilla bean that I put in here and it’s just going to give it that classic crumble taste. You don’t want to crumble the butter too much because we need it to still have some of that substance so we can get those big chunks. Looks good to me. And just spread it all over the baking sheet. That is what it’s supposed to look like. This is why I use the cold butter to get these nice big pieces of crumble. All righty. My oven is preheated to 400°. I’m going to bake it for 15 to 20 minutes. I think my crumble is done. Ooh, look at that. I could just eat it like how it is, right? Going to take it outside and get these bad boys on my peaches. [Music] I’m assembling my grilled peaches. Simple little coating. A little bit of olive oil, a little vanilla bean, and just brush it. That’s it. Hey, sis. Don’t you hate sis me? You’re late. Well, you know how it goes. Sweets before meats. How you doing? Oh, please for me. That’s so cute. What we got for dessert? Peaches. Okay. Got a little bit of ice cream. You know, got a little crumble. Going to place this on the grill face down. Teach you a thing or two. You got some olive oil in there. Got a little olive oil, a little bit of vanilla bean. You know, I’m just going to grill this, you know, until it get those nice little char and some grill lines on there. About 3 minutes. [Music] Mhm. Mhm. These are done. I love using peaches, especially peaches that are in season. They’re sweet, they’re juicy, they’re at the peak of their freshness. That looks good. All right. Top it with some vanilla ice cream. A little crumble. Watch this. Watch that action. [Music] This is really good, sis. So good. Now, I got some frozen peaches that have, you know, kind of thawed out a little bit. I’m getting these into the mix here. And what I’m going to do is hit them with a little brown sugar and some regular white sugar. So, look at those. Let’s get a little bit of uh regular sugar in. About 1/4 cup. And we get a little brown sugar in so you get some of that nice kind of rich deep molasses flavor. There we go. And a little bit of flour to kind of bind it together a bit. We’re also going to be hitting some cornstarch in there. the flour kind of gets a little thick and a little opaque where the cornstarch kind of runs a little bit more clear. Let’s get a little flour and get a little lemon juice and get some water in there, too. So, a little lemon juice goes down. Get a little water in here. Spoon. And where’s my cornstarch? Okay, there we go. Kind of mix that up a little bit. make a not quite a slurry cuz that’s not a ton of cornstarch. All right. Now, before I mix that in, I’m going to get a little cinnamon down. There we go. Okay. So, take this. Kind of pour it around. Now, this is going to be the base of it. We got sugar. We got flour. This all right here could be made. We could be making peach pie for all I know. So, these going to get poured in here. First things first, let’s get a little bit of oats. Maybe 3/4 of a cup. We’ll get in some flour. There we go. Okay. We’ll get in some brown sugar. Again, kind of the same, you know, some of the same sweeteners that we had on the mix with the peaches. Little bit of both. And a little bit of white sugar. Same thing. About 1/4 cup on that. I was dragging a bit there. Okay. Going to give a little pinch of salt into this piece. There we go. Little bit of cinnamon hiding there. You see when I bake at home, I mean, I get everything out that I own. Okay. A little bit of cinnamon going downtown. Here we are. And then here’s the kicker. Little fresh nutmeg. Get that. Got a zestester. A little microplane here. And this, especially the fresh nutmeg, it really makes it work. About a quarter teaspoon on that. There we are. All right. Now, we get in some almonds. Toasting these would also be a nice little move to make. There we go. And we’re going to hit it with some cranberries. You know what? I’m kind of looking at this. I’m looking at the size of the dish. I’m going to up my oats just a little bit. Just give a little bit more. And I’m just going to hit a touch more flour in there, too. Because depending on the size pan, when you’re using a smaller dish, you don’t have as much surface area to cover. I’m just going to hit a little bit more in there. Now, here comes the key. I got to de bling for this. This is the key. Having a little room temperature butter that’s been softened. And we’re going to kind of mix this in here. I’ll just kind of break it up a little bit. Now, we’re going to work this into here. Now, what’s going to do? Well, it’s going to work as a little bit of a binder, but it’s also going to kind of melt and help crisp things up. All right. Here we go. Go down with some of this. All right. Okay. Here we go. Into the oven. It’s at 450. I’m just going to pop it in there right now at the 450. It’s smoking hot, but what I’m going to do is drop it down to 350. It’ll still have some of that residual temperature. Now, check this out. The peaches are cooked. kind of make a nice caramel sauce around it. And I got some crunchy topping, but the topping that’s down into the peaches is a little bit soggy. So now that I want the crunch, I want extra crunch. I’m gonna take the rest of the crunchy topping and put it on top. This will sit on the existing crunchy topping and I’ll have lots of extra crunchy topping. Okay, that goes back in. Few more minutes. Crunch that top up. Peaches tossed with cinnamon and sugar. Then baked under a comfy blanket of oats, slivered almonds, dried cranberries, a little brown sugar. Oh, ain’t she a peach? Chocolate chunk cherry cobbler, which has a sassy tart cherry filling and a big buttery cakey topping that channels some major chocolate chip cookie energy. It’s so good. To get started on the filling, I’ll make a slurry, which will help thicken it up so that it’s saucy and not too liquidy. And I’m using the juices from my thawed cherries. I only want about a/3 of a cup, so I’ll eyeball that into my big bowl here. I’ll whisk in 1 tbsp of cornstarch. I’ll fold in my cherries. I’ve got four cups of them. And sweeten with half a cup of sugar, which will be a nice balance to the tart cherries. Brighten this up with the zest of half a lemon. I love a cobbler. And 2 tbsps of the lemon juice, about the juice of half a juicy lemon, a teensy splash of almond extract enhances the natural flavor of cherries, and a good pinch of salt to bring out all these flavors. I’ll combine this. Okay, that’s it. Here’s my pie plate. It’s buttered and I’ve got it on a sheet pan just to catch any drips of this juicy filling that could overflow. I’ll pour this right in. So, for the topping now, I’ll get that going with 2 cups of allpurpose flour, 1/4 cup each of granulated sugar and brown sugar, and a tablespoon of baking powder, which will help this get super puffy, and a/ teaspoon of salt. I’ll combine this. I’ll grab my cold ingredients. I’ve got a stick of cold cubed butter and half a cup of cold heavy cream. I’ll incorporate this butter until it’s roughly the size of peas, but a few bigger bits are totally okay. Trying to work quickly so that the butter stays cold because that will yield more of a fluffy cake- like texture. Okay, this looks good. I’ll toss in my chocolate now. This is 6 oz of semieet chocolate that I’ve coarsely chopped. I’ll reserve a little bit of it to sprinkle on on top. And then I’ll bring this together into a dough with my cold, heavy cream. I’ll add an egg and some vanilla. Beat it up and pour it right in. And fold it together. It’s pretty crumbly. It’ll be most sufficient to get in here with my hands to bring this dough together. Want to make sure that all the flowery bits are incorporated. I want to keep it pretty shaggy. I don’t want to over mix this and develop that gluten to get that gummy texture. I’ll scoop it into big rustic balls on top of this. It won’t fully cover the filling at this point, but as it bakes, it’ll expand and get fluffy. So, I’ll get eight scoops around the perimeter and one scoop in the center. It’s making me happy already. That’s looking great. I’ll poke in my remaining chocolate. Cobblers have got to have a crunchy top, so I’ll sprinkle this with some more granulated sugar, too. They’ll help the top brown, give you that textural experience, and of course provide more sweetness. This looks great already. I’ll stick it in the oven at 375 degrees for 40 minutes, and then tent it with foil and let it go for another 10 minutes until the filling is bubbly and the topping is fully cooked. I think I hear those cherries bubbling. The suspense is real. Hubba hubba. I love seeing all the chocolate chunks on top. I’ll be serving this with vanilla ice cream later, but I’m sneaking a taste all the way to the bottom to get the layers. Oh yeah. I’m a big believer in having a few recipes you can make in different variations all year round. So, I’m going to teach my friend Frank, are you paying attention? Yes, I am. How to make fruit crumbles. You can make apple crumble in the winter, and I’m going to make peach and blueberry crumble in the summer. How’s that sound? Sounds great. Okay, so first for the toppings. Okay, first you need butter. Why did I know that was number one? So, I’m going to take a quarter of a pound of unsalted butter. It has to be really cold. Okay. And I’m going to dice it up. Something tells me you’ve done this before. Just a few. Except if every the instruction would say dice 36 lbs of butter. Okay. Next thing is a cup of flour. Okay. Okay. Are you writing things down? I’m writing everything down. Okay, good. Don’t worry. Just checking. 1 cup of flour. Got it. 1/3 of a cup of sugar. Okay. 1/4 of a cup of brown sugar. Light brown sugar. Why do you use two types of sugar? Brown sugar has a little bit of molasses in it. Isn’t sort of nice depth of flavor. And you want it lightly packed. Not not like that. Okay. Just lightly packed. Put it in. 1/4 of a teaspoon of salt. And the last thing is cinnamon. About 1/4 of a teaspoon of cinnamon. I’m surprised you put cinnamon in this. I don’t know. It needs a little spice, doesn’t it? It’s sort of like apple pie spices. If you say so. Okay. Just mix that up. And just add the butter. And so I’m going to mix it until the butter is like the size of peas. Peas. Okay, that should be about right. So then when it’s still like this, then you just press it between your fingers and it really mixes it together. Okay. It’s good and messy. Good and messy. Perfect. So you just want it so it’s big crumbles like that and then it’s going to bake really nicely. Okay. So blueberries and peaches. One for you. Great. One for me. Great. And I’ll show you how I put the fruit together. Great. I started by poaching two lbs of fresh ripe peaches in boiling water just for about a minute. This is a really fast way to get the skins off. Then I fished them out and put them in ice cold water just to stop the cooking. Then peeling them is really easy. The skins just slip off. Then I slice them in thick wedges. About eight wedges per peach depending on how big they are. sprinkled over 2 tsp of fresh lemon zest, 2 tablebspoons of freshlysqueezed lemon juice, some granulated sugar, about a half a cup depending on how sweet the peaches are, and 1/4 of a cup of allpurpose flour. This makes a little bit of a sauce when they cook. Then gently mix in all the fresh blueberries, the peaches, and put them in all of the ramicans. Okay, time to do the crumble. Okay, so how thick do you make that? Is this like a half an inch or just covers the fruit? There’s the fruit. Yeah, that’s a good one. And you don’t pat it down or No, cuz you want it to sort of brown when it’s crumbly. If it’s patted down, it won’t have like edges. Okay. And actually, I do it on parchment paper on a sheetpan. Not because you need the parchment paper. Because when it bubbles over, you don’t have to wash the pan. Yeah. That’s good. Right. You can just throw it away. Yes. Okay. Just enough on each one. These are going to go into the oven 350° for about 40 to 45 minutes until they’re nice and brown and crumbly. But you know the good news about this is they last in the refrigerator unbaked. Oh, good. So, how about if I just bake off two for you and me? That sounds great. And then we’ll have four for another time. Okay. Okay. Into the oven. I’ll be right back. Can’t wait. Wow. Peach and blueberry crumble. That looks pretty good, doesn’t it? Looks delicious. Okay, you need a little vanilla ice cream on it. Could only make it better. I love the way the blueberries drips out the side. Okay, gentlemen, start your spoons. Thank you. So, this looks pretty good, doesn’t it? Wow, that’s delicious. I love it. It’s crumbly and sweet and it’s texture texture is good. It’s awesome. Mhm. It’s awesome. Good. So, what are you making next? Well, it’s kind of a busy morning. I’ve been getting dinner ready for my father-in-law, Chuck, tonight. And Chuck, meanwhile, is over in Harmony working some cattle that he owns with his cousin Judy. He’s got the whole gang over there. Now, I’m going to make Chuck an apple crisp. He has a serious sweet tooth, and apple crisp is one of his all-time favorite desserts, and it’s really easy to make. I’ve got a buttered 9 by13 in dish, and I’m just adding a whole bunch of apple slices. This looks like a ton, but trust me, they shrink up in the oven to almost nothing. So, you’ve got to start with a big pile. I’m gonna make a mixture to sprinkle over the apples. It’s a cup of sugar and half a teaspoon of cinnamon along with a pinch of salt. And I’ll stir this together. Now, because this is going to be sprinkled over the apples, I’ll just add a tablespoon of flour. And that will help thicken the apple mixture as it bakes in the oven. Okay. And then sprinkle this over the apples. Okay. Now, on top of that mixture, I’m going to sprinkle just about a half a cup of water. And I’m sprinkling it just so it kind of goes over all of the cinnamon sugar mixture. And that’s also going to help the apples get nice and thick and saucy in the oven. Okay. Now I’m going to make the crisp topping for the apple crisp. And it also has flour, quite a bit, about a cup. And a cup of brown sugar. It’s very easy to remember this crisp topping. And a cup of quick oats. Needs another pinch of salt. And then I’ll add 1/4 teaspoon each of baking powder and baking soda. Okay, I’m stirring this around. Make sure everything is totally mixed together. And then what brings it together is half a stick of melted butter. And I’m going to stir as I pour it in. And just make sure it’s evenly distributed. And pretty soon it’ll come together in just sort of a moist crumbly mixture. Okay. Just keep stirring until you no longer see any of that dry flour. I’m just about there. Okay. Then this mixture gets sprinkled over the apples. Magical things happen in the oven. You want to just use your fingers to spread the crisp topping over all the apples. Make sure it’s kind of even. And now it’s ready to go into the oven. I’m going to bake it at 350° for about 43 to 44 minutes until it’s nice and golden and crisp on top. So, now over to Lad, Chuck, and the rest of the gang. Everybody’s busy today in one form or another. Oh, this crisp looks amazing. Look at how golden brown it is. And it’s bubbly and wonderful. You got that oven occupied? The slow cooker is a fabulous way to make your desserts. I am going to make a slow cooker cobbler and I’m using black cherries. I love using cherries and cobblers cuz they’re so meaty and juicy. So, I have some black cherries that I’ve thawed and I’ve reserved the juice from the cherries cuz I want to make a nice syrupy sauce with that. And that’s a half a cup of granulated sugar, 1/4 cup of cornstarch, a half a teaspoon of cinnamon, a 1/4 teaspoon of nutmeg. I’m going to give it a whisk. Then add 3/4 cup of the reserved cherry juice. I decided to make a cobbler because what’s more southern than a cobbler? And I thought it would be better to use the slow cooker so I can focus on everything else that I need to make. So you got that oven occupied. The slow cooker is a fabulous way to make your desserts. And as this gets nice and hot, it’s going to turn into this beautiful cherry syrup. And I pour this back into the slow cooker with those thawed cherries. Mix that around. All right, got to make my topping. And I decided to kind of lighten it up a bit. I’m using some reduced fat milk and a little less sugar than I normally use, but still great nonetheless. So, for my dry ingredients, I’m using 1 and 1/4 cup of allpurpose flour. 1 and 1/2 teaspoon of baking powder. It’s going to be fluffy and airy. Half a cup of granulated sugar. A half a teaspoon of cinnamon. And 1/4 teaspoon of salt. Give it a whisk. All right. So, I’ve mixed my dry. Now, for my wet, one egg. And now I’m adding 2/3 cup of reduced fat milk. I have some melted butter. That’s about 3 tablespoons of melted unsalted butter. And a little vanilla extract. Give it a whisk. Break up that egg yolk. And now I’m going to add my wet to my dry to make my batter. All righty. So, going to add my batter to the top of this. Okay. So, I’m going to cover this and cook it for about 2 and 1/2 to 3 hours on low. And when it comes out and it’s nice and warm, I am going to serve this with a scoop of ice cream. The apples are wonderful in the orchard. I’m going to make an apple crisp with really good vanilla ice cream. It’s 5 lbs of apples. Sounds like a lot, but they really cook down. And you want a big high apple crisp. Okay, that’s the apples. And now I’m just going to flavor them. So, I love to use citrus with apples. So, I’m going to use the zest and the juice of one orange and one lemon. So, lots of orange zest. You always want to zest the orange before you juice it. Otherwise, you won’t be able to zest it and some juice. Then one lemon. Also, the zest and the juice. Love the spice of lemon. And then the juice. Okay. Want it a little bit sweet but not too sweet. Half a cup of sugar. Little bit of cinnamon. Not too much cuz it can really overpower it. A little bit of nutmeg cuz I love it. And then clean hands. Just toss it all together. I just want it piled really high. Okay. And you want to get all the juices in because that’s all going to bake into the apples. So for the topping, I want it to have lots of flavor and lots of crunch. So this is what I’m going to do. Take one and 1/2 cups of flour. 3/4 of a cup of granulated sugar. 3/4 of a cup of brown sugar. I think it gives it a really good flavor. Half a teaspoon of salt. A cup of oatmeal. I use really good sort of Irish quick cooking oats. Whatever you have around is fine. This is what gives it all its flavor. Half a pound of butter. Two sticks of butter. Diced and into the mixer. Okay. I’m really looking for the butter and the flour and the oatmeal to be crumbly together. This is good. Right now, you can do this with your hands, but it’ll take much longer. So, I’m just going to put it right on top. It’s going to be really good together, especially with homemade vanilla ice cream. I know some people like chocolate and some people like cakes, but me, I like fruit crisps, and this is my favorite one, apple crisp. It’s going to bake for 350° for about an hour, and it’s going to make the house smell wonderful. And we’re going to have a fabulous dessert. I’m making the epitome of sweet and fresh, a mixed berry crumble. In this bowl, I’m going to make my crumble. I’m going to use 2/3 cup of allpurpose flour, 1/3 cup of light brown sugar, and I’m also going to use 1/3 cup of granulated sugar. Light brown sugar has more of that molasses flavor, so you kind of get the best of both worlds. You get some molasses and you get tons of sweet. 2/3 cup of old-fashioned rolled oats. Mix it up. What I’m going to do is just basically merate some berries and put this crumble on top. So the crumble is kind of like a streusel, you know, it’s like sugar, it’s flour, it’s butter, and it has a little texture because of these oats. All right, we use a pinch of salt, about a half a teaspoon of cinnamon. Give it a mix. Now, this is what makes a crumble a crumble, the butter. So, this is very, very cold unsalted butter. And what I like to do is just use my hands almost like if you’ve ever made biscuits before. You break it down with your hands until the butter kind of turns into like a pea size. That’s what makes a crumble a really great crumble is when you get those, you know, big chunks of like oats and sugar. Delicious. So, I’m just breaking down my butter, making sure that my mixture is nice and moistened. All right. So, I’ve got my ramicans here and my mixed berries. I have some strawberries, some blackberries, and raspberries. I’m going to merate these berries. That’s basically just bringing out the natural sweetness with a little lemon juice. I’m also going to use the zest of a lemon as well to really brighten up this dish. And I’m going to use the juice of half of this lemon and 2/3 cup of granulated sugar. As it bakes, all of this juice is going to come out of the berries that’s going to make that sauce. That’s what I love about a crumble. I do love the berries, don’t get me wrong, but that juice and that crumble, heaven. As the lemon juice kind of gets into those berries, as you see, that juice is starting to come out. That’s what masserating is all about. So, I’m adding 3 tablespoons of cornstarch to make that sauce. Mix it up with that cornstarch, the lemon juice, sugar, and berries. And I’ve sprayed each ramkin with some non-stick spray so the fruit does not stick to the bottom of it. All right. I’m going to evenly divide the berries into each of these ramachins. And if you don’t have ramicans at home, you can use like a casserole dish or a cast iron skillet. [Music] I’m not filling this all the way to the top. What I like to do is come just to that first line. But if you want to see like that oozing out and that bubbly stuff on top, then you can fill it all the way up to the top. But I like to leave enough room for the crumble. All right, last but not least, that crumble. My favorite part of a mixed berry crumble or crumble of any sort is the crumble. Once that crumble hits that juice and then it’s nice and hot and you put a little ice cream on top. My gosh. Oh yeah. I have my oven preheated to 350. I’m going to bake these off for about an hour. All right. All right. Look at that. So pretty. I’m good to go. I need to get out of these clothes and get into my dress and then it’s party time. Well, we’re back from church and I’m going to stick a blackberry cobbler in the oven. Blackberry cobbler goes perfect with pot roast. It’s just a good wholesome comfort food fil meal. And blackberry cobbler is one of my favorites. I always laugh when I say I’m going to make cobbler because everyone has their own interpretation of cobbler. Some people think of cobbler as fruit in a dish and a pie crust over the top. That’s one version. Some people think of cobbler as fruit on the bottom and a biscuit topping, which I think is the technical version of cobbler. But I like a cobbler that’s a little bit more cakey and poofy, and I think it’s the real thing. The others are just impostors. So, in a bowl, I’ve got a cup of self-rising flour, a cup of sugar, and then a cup of whole milk, cup, a cup, a cupa, that’s easy to remember, and then half a stick of melted butter. [Music] And that’s it. And that right there is why I love this cobbler so much. If you make a cobbler with a pie crust, you have to cut the shortening into the flour and go through all those steps. If you do it with the biscuit topping, you have to make the biscuit dough, roll it out, cut it. This is about a 30-se secondond batter to throw together. And the sooner I can get cobbler in my mouth, the happier I am. So, the batter just goes into a buttered baking dish. Generously buttered, of course. We wouldn’t want the cobbler sticking to the pan. And then I just rinse some blackberries. No need to dry them. And then I just sprinkle the blackberries over the batter. And this batter is going to poof and bake around the blackberries. And it turns into something not of this world. And at the end, I just sprinkle on a four a cup or so of sugar. And that gives the crust that nice little crispness and sweetness, of course. And I like to serve this cobbler with freshly whipped cream or ice cream or both. Now, this needs to bake for about an hour on 350°. Did somebody say cobbler? Oh, yes. I know that’s your favorite, daddy. When I have adults and kids coming for dinner, I always want to do something that both of them love. I’m going to make a strawberry rhubarb crisp. So, I’ve got four cups of strawberries, and I cut them in onein dice, which means cutting most of them in half. Four cups of rhubarb. I was really lucky to get really tender rhubarb. It’s in season for such a short time, but when it is, I love it. 3/4 of a cup of sugar. And next I’m going to do one and a half teaspoons of grated orange zest. And then later I’m going to put the orange actually into it. One of the things I love about crisp is you can make any kind of crisp. And it’s really seasonal. When apples are in, I make apple crisp. In the summer I make peaches and blueberries or peaches and raspberries. It’s a classic nursery dessert, but it’s really delicious. Okay, so that’s got to be at least one and 1/2 teaspoons right into the mixture. And then to thicken it a little bit, I’m actually going to take the juice of the orange and some cornstarch. It’s kind of like making a pie. Just something to absorb all the juices and so it thickens it a little bit. So, this should be about a half a cup of freshlysqueezed orange juice. And a tablespoon of cornstarch. It’s a good idea to dissolve it in advance so you don’t get any lumps in the fruit. Lumps, not a good idea. Just going to pour it right in and mix it all together. Let’s give it a big toss. It’s really important to cut the fruit in sort of big chunks cuz you don’t want to end up with a jam for this. You want to end up with fruit crisp. So, this is the crumble topping, which is sometimes called a crisp. One cup of flour. I use pretty much the same kind of topping for each one. It’s just the perfect amount of crumble and sweetness and it’s a good foil for the fruit. Half a cup of brown sugar. Half a cup of white sugar. Half a teaspoon of salt. Even sweet things need salt. [Music] One cup of oatmeal. [Music] I just think it gives it a really nice crunch. Okay, give it a little stir. I love the texture of the crispy oatmeal against the sweet fruit. [Music] So, next is butter. I need 12 tablespoons of butter. I’m just going to dice it up and then mix it in into the bowl and just mix it in until the butter is like the size of peas. Okay, that should do it. So, this is what it looks like in the bowl. It’s just big crumbles. And all I have to do now is just put it on top of the fruit. Just distribute it evenly on the top. You don’t really have to cover the entire thing, but I think there’s enough of the crumble topping that you will. This dish is about 11 in long, 8 in wide, and about 2 and 12 in deep, and it’s perfect for this. 350° for about an hour, and it’s going to be bubbly and juicy and crisp on the top. Okay. Strawberry rhubarb crisp. Look at that. Wow. How’s that? It’s really hot. And a little vanilla ice cream. You want to eat that all up? And would like some Is that good?