A crisp, a crumble, or a crunch
Fresh fruit crisps match fruit pies fork to fork in terms of flavor--and they win the race from mixing bowl to table. These desserts are the simplest of all: fruit is covered with a streusel topping and baked until the crust is crispy and the filling bubbles and thickens.
Cobblers can be topped with a sticky drop biscuit dough (which looks like stone cobbles on an old street) or a lattice of pastry.
Apple brown betty is one of the first documented apple desserts in the United States. Popular during colonial times, it's still a nostalgic favorite. The fruit is layered with a mixture of fresh breadcrumbs, butter and brown sugar, and the concoction is baked until the apples are tender and the crumb topping gets crispy.