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Parve
Easy
50 Minutes
Diets 
A fruit crumble, crisp, or cobbler is a classic summer dessert, but to put a new twist on the classic, I experimented with a soft and gooey lemon cookie dough to replace the traditional plain, crispy cobbler topping. The result is a cobbler with a sweet, summer fruit mixture that’s topped with bright, citrusy lemon cookie mounds. Serve the cobbler warm with some vanilla ice cream – bliss!
6–8 peaches, plums, nectarines, or apricots, or assortment (about 4 cups sliced)
1/2 cup granulated sugar
2 tablespoons Gefen Cornstarch
juice of 1 small lemon
1 teaspoon Gefen Vanilla Extract
1/4 cup oil (canola, vegetable, or melted coconut)
1/2 cup granulated sugar
1 egg
1/2 teaspoon Gefen Vanilla Extract
2 teaspoons Gefen Lemon Extract
1 tablespoon lemon juice
zest of 1/2 a lemon
1 and 1/4 cups Mishpacha Flour
1 teaspoon baking powder
pinch of salt
ice cream (dairy or parve, optional)
Arrange a rack in the lower third of the oven and preheat to 350 degrees Fahrenheit. Grease a nine-inch pie dish (or any baking pan) with baking spray.
Slice the fruit into thin wedges and add to a large bowl. Mix fruit with the sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Set aside.
In a medium bowl, whisk together the oil and sugar. Add in the egg, extracts, and lemon juice and zest. Mix until a smooth batter forms. Pour flour, baking powder, and salt right over the wet ingredients and mix everything together until just combined.
Strain the liquid out of the fruit mixture and then pour fruit into prepared baking dish. Round pieces of the cobbler dough between your palms and arrange over the fruit. Flatten the balls of dough slightly.
Place cobbler onto lower oven rack and bake for about 28 to 32 minutes, or until fruit juices are bubbling and edges of cobbler are golden. Serve warm with ice cream if desired.
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