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!
Peach and Cherry Cobbler
- Cooking and Prep: 1 h 15 m
- Serves: 12
Make the Cobbler
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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.
Combine all crunch ingredients in a small bowl. Sprinkle over fruit filling.
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.
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.
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.
Styling: Rivky Kleiman
Photography: Hudi Greenburger