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Parve
Medium
12 Servings
Allergens 
1 Hour, 15 Minutes
Diets
No Diets specified
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!
6 large peaches, sliced
2 cups fresh or frozen cherries, pitted and halved
2 tablespoons Gefen Cornstarch
1/4 cup Gefen Maple Syrup
3 tablespoons brown sugar
2 tablespoons fresh lemon juice
1/4 teaspoon powdered ginger
1/4 cup almond flour or ground almonds
1/4 cup old-fashioned oats
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon oil
1 egg
6 tablespoons sugar + 1 scant tablespoon sugar for sprinkling
1/2 teaspoon Gefen Vanilla Extract
4 tablespoons orange juice, divided
2 and 1/4 cups flour
4 and 1/2 tablespoons margarine (use soy-free, if needed)
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.
Styling: Rivky Kleiman Photography: Hudi Greenburger
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