The terms “crisp,” “cobbler,” and “crumble” often get used interchangeably, but if you dig into their origins, they’re fairly distinct desserts. Both crisps and crumbles are baked fruit desserts with a buttery streusel topping. Historically, crisps used oats in the streusel, while crumbles used other elements like walnuts or simple flour. (Not bread crumbs, though—that makes it a pandowdy.)
Cobblers, on the other hand, don’t have a streusel at all. They’re fruit desserts topped with biscuit dough that forms a lumpy, cobblestone-like surface across the pan, with bits of fruit poking through the top. Swap the biscuit dough for cake batter and cover the fruit more evenly and you have a buckle.
Or if you really want to have some fun, skip the oven altogether and cook your fruit and biscuit or dumpling dough topping in a lidded cast-iron skillet on the stove. That’s called a grunt, named after the sound the fruit makes as it bubbles away on the stovetop.