Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
published Jul 5, 2017
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Some might argue that the very best part of summertime cobblers, crisps, and crumbles is the sweet and jammy fruit filling, but I firmly believe it’s the crispy topping that makes it complete. The crunchy bite of oat-loaded crumbles and the delicate crackle of a cobbler’s biscuits are a huge part of the appeal. While these desserts are typically at their best when pulled straight from the oven, we have a tip that will show you how to make them in advance so they stay wonderfully crispy.
Keep the Fruit Filling and Topping Separate, for Now
When making cobblers, crisps, and crumbles in advance, the best way to ensure a crispy, crackly topping — with no signs of sogginess — is baking and storing the fruit filling and topping separately. It’s a slight flip of the script from the method you’re used to (baking both in the same dish), but it’s your best bet when getting a head-start on dessert.
How to Make Cobblers and Crumbles in Advance
Aside from an extra baking sheet, this method isn’t much different from the one you’re used to. Prepare the fruit filling and topping according to the recipe, but instead of layering the topping over the fruit, add it to a parchment-lined baking sheet, and cook according to the recipe. Once completely cooled, cover the dish with the fruit and store in the fridge; store the topping in a covered container at room temperature.
Before serving, spread the topping over the jammy fruit filling and reheat for about 15 minutes in a 350°F oven. The dessert is already cooked, but a little time in the oven will help marry the layers together, plus it will warm the fruit, and perk up the topping with an even crisper bite.
