Savory Summer Cobblers, Crisps and Crumbles

No matter what you call them, these vibrant dishes combine veggies and dough in the most-satisfying way.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Matt Armendariz ©Copyright 2015

Try a Tart

Or a gallete. Or even a slab pie! Savory bakes like these come with lots of names, but one thing is true for all of them: Roasty veggies plus comforting carbs equals an irresistible meal.

Spicy Creamed Corn Crumble

Inspired by elote (the Mexican street-food dish made of grilled corn topped with mayo, chile powder, cheese and lime juice), this crumble would go nicely with grilled chicken.

Get the Recipe: Spicy Creamed Corn Crumble

Butternut Squash Tart with Chile Honey

This impressive tart, drizzled with a little homemade chile-honey, is perfect for late summer and early fall. Plus, the dough is a press-in, so there's no rolling required!

Get the Recipe: Butternut Squash Tart with Chile Honey

Summer Squash and Bacon Galette

Zucchini and yellow squash go decadent in this cheesy, bacon-studded dish. 

Get the Recipe: Summer Squash and Bacon Galette

Tomato Cobbler with Parmesan-Basil Biscuits

Celebrate a bounty of summer tomatoes with a dish that takes cues from classic Italian flavors.

Get the Recipe: Tomato Cobbler with Parmesan-Basil Biscuits

Swiss Chard and Ricotta Slab Pie

Both the dough and the filling can be made ahead of time for this dish packed full of greens. It's great served at room temperature with a summer tomato salad.

Get the Recipe: Swiss Chard and Ricotta Slab Pie

Eggplant Crisp with Walnut Streusel

Top creamy eggplant with a crunchy walnut streusel for a side dish that's great for a late-summer dinner. Got leftovers? Scoop some into a pita and add sliced cucumber and a drizzle of tahini sauce.

Get the Recipe: Eggplant Crisp with Walnut Streusel

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