A Guide to End of Season Herb and Fruit Dessert Recipes

A guide to herb and fruit dessert recipes including crisps, cobblers, crumbles, flummery and English grunt.

| September/October 2006

  • Apples Betty
    Apple Brown Betty with Rosemary.
    PHOTO: SUSAN BELSINGER
  • Blueberry Buckle
    Blueberry Buckle with Ice Cream.
    SUSAN BELSINGER
  • Pan of Blueberry Buckle
    Blueberry Buckle.
    SUSAN BELSINGER
  • Betty with Cream
    Betty with Cream.
    SUSAN BELSINGER
  • Cobbler Ready for the Oven
    Strawberry Cobbler ready for the oven.
    SUSAN BELSINGER
  • Peach Blueberry Crisp
    Peach and Blueberry Crisp with Anise Hyssop.
    SUSAN BELSINGER
  • Plum Flummery
    Plum Flummery.
    SUSAN BELSINGER
  • Pear and Cranberry Crumble
    Pear and Cranberry Crumble.
    SUSAN BELSINGER
  • Sour Cherry Grunt
    Sour Cherry Grunt.
    SUSAN BELSINGER

  • Apples Betty
  • Blueberry Buckle
  • Pan of Blueberry Buckle
  • Betty with Cream
  • Cobbler Ready for the Oven
  • Peach Blueberry Crisp
  • Plum Flummery
  • Pear and Cranberry Crumble
  • Sour Cherry Grunt

Put end-of-season to work with herb and fruit dessert recipes like this Apple Brown Betty with Rosemary 

Buckles, Cobblers, Bettys, Grunts and Slumps might sound like dance moves from the ’70s, but they’ll make your taste buds want to twist and shout. These scrumptious desserts have qualities in common — fruit, flour, sugar and spices — but variations on a theme mean a flavorful variety for you. Just use your imagination and whatever is in season, stir well and say "Mmmmm," and "You’re welcome."

Herb and Fruit Dessert Recipes:

Apple Brown Betty with Rosemary Recipe
Blueberry Buckle with Lemon Verbena Recipe
Peach and Blueberry Crisp Recipe
Pear and Cranberry Crumble Recipe
Plum Flummery Recipe
Sour Cherry Grunt Recipe
Strawberry Rhubarb Cobbler Recipe 

What will make all the difference is the addition of fresh herbs that harmonize with whatever fruit you’re using to create these herb and fruit dessert recipes.



Generally, the lemon herbs are wonderful additions to most fruit desserts. Fresh bay leaves, red-flowered beebalm, orange mint and citrus-scented geraniums also work well. Hints of mint, anise hyssop and basil often will complement and highlight fruit flavors. To avoid overwhelming the senses, use less of a robust-flavored herb like rosemary or sage, or a highly perfumed herb such as lavender and scented geranium.

Juicy fruits are great for flummeries and biscuit doughs; berries traditionally are used in buckles, grunts and slumps. Apples often appear in brown betties and pandowdies, but pears, Asian pears and even quinces are equally delicious. The stone fruits of summer — peaches, nectarines, plums and apricots — are elegant in a crisp, or more rustic in a crumble or cobbler. For best flavor, serve these fruited desserts warm or at room temperature. Now, try to resist vanilla ice cream or chilled whipped cream to top them off.



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