While apple pie is associated with Mom, Pop and Americana, there are three less celebrated baked fruit desserts that deserve every bit as much attention: Cobblers, Crisps and Betty’s.

Cobblers, Crisps and Betty’s are all essentially the same -- a base of fruit mixed with sugar and spices then topped with some form of pastry. The ingredients, texture and shape of the top pastry layer are what make each of the three cousins unique. It is up to your own personal taste buds to decide which one you like best.

The Cobbler is the bold brother of the three with a thick, bumpy crust that looks much like an old-fashioned cobblestone street. For convenience, some bakers use biscuits out of a can to dolly up the top of their cobbler. More serious bakers roll out the dough and seal it over the top of the fruit much like a potpie.

The Crisp is more delicate than the cobbler with a crispy, brown sugar topping. Also known as a crumble in England, the topping often includes oatmeal and dried raisins or other fruit for a more interesting texture.

Last but not least is my personal favorite: The Betty. The Betty is one of the oldest of American baked fruit desserts, with references that stretch back to Colonial times. The simple sister to the Crisp and the Cobbler, the Betty is a delicate, buttery little beauty with just fruit, butter and fresh bread crumbs with a few spices. No mixing or rolling of dough, no fancy toppings.