Peach and Cherry Cobbler

 
  • Cooking and Prep: 1 h 15 m
  • Serves: 12
  • Contains:

This cobbler uses summer’s bounty to its fullest. Tossing the fruit with maple and cinnamon add a subtle sweetness. A sprinkling of crunch topped with homemade strudel “cookies” add a touch of exotic. Final result — spectacular!

Ingredients (18)

Fruit Filling

Crunch

Cookie Topping

Start Cooking

Make the Cobbler

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Grease a deep 10-inch (26-cm) round or square pan. Place sliced peaches and cherries in a large bowl. Add remaining filling ingredients and toss well. Transfer fruit filling to pan.

  3. Combine all crunch ingredients in a small bowl. Sprinkle over fruit filling.

  4. Place all cookie topping ingredients except for the scant tablespoon sugar and two tablespoons orange juice in mixer. Beat until you have a cookie batter consistency.

  5. Gently flour surface and roll out the dough. Use either a cookie cutter or a cup to cut round slices. Pierce each cookie multiple times with a fork. Layer the cookies over the crunch, overlapping slightly. Pour remaining two tablespoons orange juice into a cup. Baste the cookie topping with the orange juice. Sprinkle with remaining tablespoon sugar. Bake for 45 minutes.

Note:

Feel free to substitute any combination of fresh fruits such as apples and cherries or pears and strawberries to make this a year-round delicacy.

Credits

Styling: Rivky Kleiman

Photography: Hudi Greenburger



 
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