Summer Crumbles, Cobblers, Crisps and More Go Savory
If cobblers, pies, crumbles and more are your go-to way to get your fix of summertime fruit, why wouldn’t the same go for in-season veggies? Around here, we’re giving cobblers, crumbles, pies and crisps that were once strictly sweet a produce-packed, savory spin. Each one leaves the oven hot and bubbling (not to mention buttery and flaky) — and is well worth turning your oven on for.
This impressive Butternut Squash Tart with Chile Honey is sweet, savory and spicy all at once, perfect as we inch our way out of summer and into autumn. After being made with an easy, press-in dough and cheesy squash filling, the tart gets a drizzle of homemade chile-infused honey that gives the entire dish a delectable, warming sweetness.
Take a heaping scoop out of our late-summer Spicy Creamed Corn Crumble. Inspired by the Mexican street-food dish elote, it’s loaded with mayo, chile powder and lime juice before it gets a crunchy “crumble” topping of crushed tortilla chips and Cotija cheese.
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
In case you haven’t heard, the slab pie genre changes the pie game. Built in baking sheets or casserole dishes, slab pies result in twice the yield with half the work. Save time and impress party guests with this Collards and Corn Slab Pie, which combines two summery favorites — collards and cornbread — to make one flaky, slice-and-eat dish.
Whether you get your tomato loot by picking tomatoes from the produce section or plucking them from your own vine, one thing is for sure: Food Network Magazine’s Tomato Cobbler is a prime (not to mention unexpected) way to put it to use. Simmered with garlic, herbs and just a touch of brown sugar, the cherry tomato filling is topped with drops of buttery biscuit dough.
While stone fruit, berries and apples might normally be the ones to star in a streusel-topped crisp, the dish isn’t just for dessert. In fact, Food Network Kitchen’s brand-new Eggplant Crisp with Walnut Streusel is a standout side for a late summer dinner, loaded with creamy eggplant, salty feta and fresh herbs, then strewn with a crunchy, nutty topping.