The farm stands and markets are full of colorful, fresh, juicy fruit and fruit desserts are a perfect ending to a late summer meal. Hmm, maybe I’ll make a rhubarb buckle – no, guess I’ve changed my mind and think I’ll make a blueberry crisp … or maybe a peach and raspberry cobbler? Just what is the difference? (They are all delicious. Try one!)

BETTY: Fruit is topped with buttered bread crumbs and baked or cooked in a skillet.

BUCKLE: Fruit is topping with a plain yellow cake batter and baked.

COBBLER: Fruit is covered with biscuit or pastry dough, either rolled or dropped and then baked.

CRISP: Fruit is topped with a mixture of unsalted butter, sugar, flour and sometimes nuts, then baked.

CRUMBLE: Fruit is topped with butter, sugar, flour, oatmeal and then baked.

Skillet Apple Brown Betty

For the crumb topping:

• 4 large slices (about 4 oz.) white sandwich bread, each slice torn into quarters
• 2 Tbsp. packed light brown sugar
• 4 Tbsp. unsalted butter, cut into pieces
• FOR THE FILLING:
• 3 Tbsp. packed light brown sugar
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• Pinch salt
• 2 Tbsp. unsalted butter, divided use
• 1-1/2 lbs. Granny Smith apples (about 3 medium), peeled and cut into 1/2-inch cubes (about 4 cups)
• 1-1/2 lbs. Golden Delicious apples (about 3 medium), peeled and cut into 1/2-inch cubes (about 4 cups)
• 1/4 cup apple cider
• 2 tsp. fresh lemon juice

To prepare topping: Pulse bread, sugar and butter in food processor until coarsely ground. Transfer mixture to a large skillet; cook over medium heat stirring constantly for 5 minutes or until crumbs are golden brown. Transfer to a plate lined with a paper towel; wipe out skillet.

To prepare the apples: Combine sugar, spices, and salt in small bowl. Set aside. Heat 1 Tbsp. butter in skillet over medium high heat; stir in 4 cups apples and half of sugar mixture. Spread apples into an even layer and cook 5 minutes stirring a couple times. Transfer to a medium bowl. Repeat with remaining butter, apples, and sugar mixture, and cook for 5 minutes. Add first batch of cooked apples along with the apple cider to the skillet and scrape bottom and sides of skillet with wooden spoon to loosen browned bits. Cook 2-4 minutes or until about 1/3 cup liquid remains and apples are tender but not mushy. Remove skillet from heat; stir in lemon juice and 1/2 cup toasted bread crumbs. Lightly flatten apples into an even layer and sprinkle with remaining toasted bread crumbs. Let cool 5 minutes. Serve with vanilla ice cream. Yield: 6-8 servings

Rhubarb buckle with ginger crumb topping

For the topping:

• 1/3 cup granulated sugar
• 1/4 cup all purpose flour
• 1/4 cup finely chopped candied ginger
• 2 Tbsp. unsalted butter, melted

For the cake:

• 1-3/4 cups all purpose flour
• 1 tsp. baking powder
• 1 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cups buttermilk, room temperature
• 1 lb. rhubarb, trimmed and thinly sliced

To prepare topping: Combine sugar, flour, and candied ginger in a small bowl; stir in melted butter. Place in freezer while preparing the cake.

To prepare the cake: Combine flour, baking powder, ginger, baking soda and salt in a large bowl. Set aside. Combine butter and sugar in another bowl and with electric mixer on medium-high speed, beat 4 minutes or until light and fluffy. Add eggs, one at a time, scraping down sides of bowl after each addition. Stir in the flour mixture in three additions, alternating with buttermilk, scraping down the sides of the bowl occasionally. Gently fold in rhubarb.

Spread the batter into a 9-inch round cake pan coated with non-stick spray. Sprinkle the crumb topping over the cake. Bake in a preheated 350 F oven for 45 to 50 minutes or until golden brown and firm on top. Yield: 8 servings.

Peach and raspberry cobbler

For the fruit:

• 1 cup sugar
• 2 Tbsp. all purpose flour
• 1/4 tsp. salt
• 10 cups thick-sliced peaches (about 8 large peaches, peeled)
• 1 Tbsp. vanilla
• 1-1/2 cups fresh raspberries

For the topping:

• 1 cup light brown sugar
• 2 cups all purpose flour
• 3/4 cup unsalted butter, cut into small pieces
• 1/2 cup old fashioned oats
• 1/2 cup chopped walnuts

To prepare the fruit: Whisk together sugar, flour and salt in a medium bowl. Place peach slices in a large bowl and sprinkle with sugar mixture; toss gently to coat. Sprinkle vanilla over peach mixture; add raspberries, and toss gently. Let stand while preparing topping.

To prepare the topping: Whisk brown sugar with the 2 cups flour in a medium bowl. Cut in butter with a pastry blender until it resembles coarse crumbs. Stir in oats and walnuts. Pour peach mixture into a 13 by 9 by 2-inch baking dish coated with non-stick spray. Sprinkle with topping (dish will be full). Bake in a preheated 350 F oven for 45 minutes or until filling is bubbly and top is golden. Serve warm with vanilla ice cream or whipped cream. Yield: 8 servings.

Blueberry crisp

For the filling:

• 6 cups (3 pints) blueberries, cleaned, rinsed and well drained
• 1/2 cup sugar
• 1 Tbsp. plus 1 tsp. cornstarch
• 1 tsp. fresh lemon juice
• 1/4 tsp. coarse salt

For the topping:

• 3/4 cup all purpose flour
• 1/2 cup old fashioned oats
• 2 Tbsp. chopped almonds
• 1/2 tsp. baking powder
• 1/2 tsp. salt

• 6 Tbsp. unsalted butter, room temperature
• 1/3 cup sugar

To prepare the filling: Combine blueberries, sugar, cornstarch, lemon juice and salt in a bowl, mixing gently to combine. Transfer to an 8-inch square baking dish.

To prepare the topping: Combine flour, oats, almonds, baking powder and salt in a small bowl. Set aside. Combine butter and sugar in a large bowl and with electric mixer on medium high speed, beat 4 minutes or until pale and fluffy. Add flour/oat mixture and using clean hands, squeeze topping together into clumps. Sprinkle topping evenly over filling and bake in a preheated 375 F oven for 55-60 minutes or until bubbly in center and golden brown. Let cool 30 minutes; serve with vanilla ice cream.

Fall fruit crumble

For the fruit:

• 2 cups cranberries (thaw if frozen)
• 2 pears, peeled and cut into 1/2-inch pieces
• 2 tart apples, peeled and cut into 1/2-inch pieces
• 1/2 cup sugar
• 1-1/2 Tbsp. cornstarch
• 1 tsp. vanilla

For the topping:

• 1 cup old fashioned oats
• 1/2 cup all purpose flour
• 1/2 cup sugar
• 1/4 tsp. salt
• 1/2 cup unsalted butter, room temperature

To prepare the fruit: Combine berries, pears, and apples in a large bowl. Combine sugar and cornstarch in another small bowl; add to berries and toss gently to combine. Sprinkle with vanilla and toss again. Transfer to an 8-inch square baking dish coated with non-stick spray.

To prepare the topping: Combine oats, flour, sugar and salt in a medium bowl. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake in a preheated 425 F oven for 20 minutes or until juices are bubbly and topping is brown. Let cool slightly; serve with vanilla ice cream. Yield: 6 servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition and writes for several newspapers as well as Maine Food & Lifestyle Magazine. She divides her time between homes in Scarborough, Maine and Hobe Sound, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.