Pie, Cobbler and Crumble Recipes & Ideas

If you like pecan pie, you’ll love these bars.

I am very worried, friends. Worried that the fear of pie crusts may be keeping a great many of you from making your own pies at home. Is this true? Does this sound like you? Do debates over butter vs. shortening or tender vs. flaky make you want to run and hide? Well, take a deep breath and grab your notebook — today we’re going to go over how to make a pie from start to finish, one step at a time. Here’s your first lesson: Homemade pies do not have to be perfect. Really.

My mother-in-law isn’t a baker, but she has a serious sweet tooth. When she pulled out a chocolate-smudged cookbook on our first shared Thanksgiving holiday, she turned straight to the chapter on pies — and specifically, a recipe for whipped cream-topped chocolate pie. Ever since, I’ve accepted chocolate pie as a welcome addition to any holiday spread.The version I’m sharing here is one I know she’d be proud of.

Here’s what makes a tarte Tatin so fabulous: even if your crust isn’t perfect, even if it crumbles a bit when you flip it, and even if the tarte is not perfectly centered on your serving platter, it will still taste like something that came directly from heaven. Now, don’t be intimidated by the flip. In many ways, that’s the least stressful part of making a tarte Tatin!

It tastes like fall.

Ah, pumpkin pie. It’s a recipe filled with nostalgia, a creamy combination of sugar, pumpkin pie spice, and custardy filling, baked in a homemade pie crust and topped with a dollop of whipped cream. Thanksgiving isn’t the same without it.

It’s a classic.

Apple crisp is the lazy baker’s best friend. It delivers all the flavor and satisfaction of apple pie, but in half the amount of time. Tender, lightly sweetened, warmly spiced apples get dressed up with a sprinkle of buttery old-fashioned oats that crack under the pressure of a spoon. It’s truly the only crisp recipe you need for fall. Apple crisp requires just a few basic ingredients, an abundance of apples, and a warm oven.

So rich, so gooey.

Determining a winner came down to tiny details.

A thick layer of buttery, sweet crumbs crowns the top.

Easier than apple pie.

You don't even need any measuring cups for this recipe.

So rich and creamy.

It's a game-changer.

If the hardest decision at your holiday table is choosing between desserts — be it a slice of pumpkin pie, a scoop of seasonal fruit crumble, or even a simple sugar cookie — these pumpkin pie bars are a sweet solution to your Thanksgiving troubles. These bars make use of smart grocery store shortcuts, like refrigerated sugar cookie dough and canned pumpkin pie mix. For the finishing touch, a buttery oat crumble is sprinkled over top.

Use fresh or frozen peaches.

It’s so good!

All that’s missing is the ocean breeze.

I’ll be baking it all summer!

It has the fluffiest biscuit topping.

If you love margaritas, this one’s for you.

It’s sweet, tart, and so creamy.

The humble banana gets the spotlight.

Even though I’ve always loved the idea of rhubarb pie, I’ve steered clear of it for years, assuming it was too fussy and difficult to get right. But this spring I was determined to find an easy, foolproof way to enjoy my spring haul of rhubarb in pie form. The answer is this double-crust pie, which looks like a showstopper but couldn’t be easier to make.

Dolly’s done it again!

We’ve done the math.

It's even better than Costco's.

Trust us on this one.

Fruit cobbler meets banana pudding.

Three words: crescent roll crust.

It was the year of the dump cake!

It calls for pantry staples.

It has a brilliant secret ingredient.

Trust me: the trash is the last place you want this pie to be.

So much better than pecan pie.

It makes the texture... fluffy.

For the pumpkin lovers & haters alike.

Ready, set, dessert.

You'll need a whole bottle of red to make this pie!

One bite will transport you back to your childhood.

No crust required.

It’s fruity, fluffy, and absolutely delicious.

Summer fruit calls for summer cobblers and crumbles, and I’m no procrastinator when it comes to such things. This crumble is the best one I’ve cooked up so far this summer — it’s a thick, jammy pan of tangy rhubarb and blackberries, topped with a brown sugar cobbler-crumble, thick and chewy, like the best cross of a cookie and a biscuit. But I can’t take any credit at all; with summer fruit like this, how can you go wrong?