What Are Cobblers, Crisps, Grunts, and Slumps? Summer Fruit Desserts, Explained

Cobblers, grunts, slumps, pandowdies, buckles, crisps, and crumbles. While slightly different in their own little ways, all these adorably named desserts generally follow the same playbook, says Abra Berens, a chef in Three Oaks, Michigan, and the author of Pulp: A Practical Guide to Cooking with Fruit. “Fruit gets tossed with sugar, goes into a baking dish or pot, and gets covered with something that bakes up crunchy on top and soft underneath. They’re all so simple, but much more than the sum of their parts.” They’re even better when you use summer’s peak-season bounty, says Jocelyn Delk Adams, the baking expert behind the brand Grandbaby Cakes and author of Everyday Grand: Soulful Recipes for Celebrating Life’s Big and Small Moments. “Fresh fruit—instead of frozen—will elevate the overall flavor in a way that’s unbeatable.”

Wanna make (and eat!) one? Of course you do! First read up on what exactly these delightful desserts are—you’ll be able to wow your friends with an explanation of the difference between a cobbler and a grunt. Then check out these recipes to pick out a dessert or two.

What Is a Cobbler?

For these, you bake fruit under a batter or dough topping. Berens opts for a topping similar to cake batter. She pours it over fruit in a deep dish and bakes until the cake is pillowy and golden brown. Delk Adams prefers a flaky, buttery piecrust topping. As for the fruit, you do you, Delk Adams says: “Berries are super juicy and create the most luscious sauces when sweetened and baked. In-season stone fruits are my favorite. But the real fun comes from mixing together different fruits, like apples and berries.” You can be flexible with the amount of fruit you use too, but if you want to be precise, Berens suggests a quarter pound per person. 

What Are Grunts and Slumps?

Unlike the other desserts on this list, these rustic biscuit-topped treats are made on the stove, says Amber Eisler, baking school director at King Arthur Baking Company in Norwich, Vermont. Her easy recipe: Mix four cups of berries or other diced fruit with one cup of water and one cup of sugar. (And always add a little salt.) Place everything in a cast-iron skillet or Dutch oven. Dollop biscuit dough on top, cover, and let the fruit simmer until it’s syrupy and the dough is cooked through (about 15 minutes). Fact: The terms “grunt” and “slump” can be used interchangeably, so use whichever one makes you giggle the most. “While it’s unclear where the names originated,” Eisler says, “‘grunt’ likely refers to the sound the dessert makes while cooking, and ‘slump’ probably describes the appearance of the plated portion.”

What Is a Pandowdy?

Imagine a pie’s laid-back cousin. “A pandowdy is made in a baking dish, not a pie plate, sometimes with a bottom crust, and with pieces of crust arranged on top to let out steam and add texture,” Berens says. While you could cut the crust into various shapes to create a patterned masterpiece, you can also keep things rustic by baking the dessert and then breaking the still-warm top crust into shards. The thin pastry won’t absorb moisture the way a cakey or crumbly topping does, so Berens prefers drier fruit in a pandowdy, like apples, pears, and quince. 

What Is a Buckle?

Basically coffee cake with fruit, buckles likely got their name because the topping has an uneven, or buckled, appearance like in this Strawberry Buckle with Pecan Streusel. The fruit—berries, stone fruit, and pineapples work especially well—is either folded into the batter or just sprinkled with streusel before baking. Eisler suggests playing with extra ingredients to complement your fruit, like lemon zest to perk up blueberries, vanilla to round out pineapple or peaches, and ginger to warm up plums.

Crisps vs. Crumbles

Both of these bakes get their wow factor from a crust of buttery streusel. Is there a difference between them? “I’ve heard ‘crisp’ and ‘crumble’ used interchangeably, depending on region or even family tradition,” Eisler says. “At King Arthur we often differentiate based on the presence or absence of rolled oats. Crumble toppings include oats, while crisps do not.” They both contain flour, sugar, and butter. Pretty much any summer fruit will shine in a crisp (or crumble!). Just toss it with a bit of sugar and a pinch of salt before topping and baking. Don't forget the ice cream!