Lemon Cookie Summer Fruit Cobbler
Guyyyyyyyys, it's July! July 4th! Happy July 4th! Happy summer!
And while this lemon cookie summer fruit cobbler isn't exactly a "July 4th recipe" (whatever that means), it's definitely beautiful and delicious and special enough to be made and eaten today. Or any day this summer. Or every day this summer. May I suggest going with the latter option?
A fruit crumble, crisp, or cobbler is a classic summer dessert. But usually, the first fruits associated with summer and summer pies/crumbles are berries. And people sometimes forget about the other summer fruits, the summer stone fruits. Fruits like peaches and plums and nectarines and apricots.
Not today. Today we remember. And commemorate. And honor. These succulent summer stone fruits. With this lemon cookie summer stone fruit cobbler.
Let me explain what a lemon cookie cobbler actually is.
Here's what I mean by "lemon cookie cobbler:" there are literal mounds of bright and tangy lemon cookie dough piled atop the fruit mixture in this cobbler.
Yes, that's right. I made a lemon cookie dough. And I heaped it onto nectarines and peaches and plums and apricots.
Because why not put a new twist on the classic cobbler? Why not use a soft and gooey lemon cookie dough to replace the traditional plain, crispy cobbler topping?
Those are a great couple of questions, no?
And the result? The result is a cobbler with a sweet summer fruit mixture that’s topped with bright, citrusy lemon cookie mounds. It's a colorful cobbler with any or all of the summer stone fruits you'd like to include. With lemon cookies perched atop those fruits.
It's also a cobbler that's dairy-free and damn delicious.
It's a cobbler, the way the universe intended cobblers to be.
And why not serve this summer fruit cobbler warm, with some vanilla ice cream? It'll take it from blissful to even more blissful. And that's pretty blissful.
Fresh and bright. Sweet and tangy. Soft and gooey. Lemony and lovely. Lemon cookie summer fruit cobbler - can you get more obnoxiously wonderful?
Lemon Cookie Summer Fruit Cobbler
Yield: one cobbler
Fruit Mixture:
6-8 peaches, plums, nectarines, apricots, or assortment (about 4 cups sliced)
½ cup granulated sugar
2 tablespoons cornstarch
Juice of 1 small lemon
1 teaspoon vanilla extract
Lemon Cookie Cobbler:
¼ cup oil (canola, vegetable, melted coconut)
½ cup granulated sugar
1 egg
½ teaspoon vanilla extract
2 teaspoons lemon extract
1 tablespoon lemon juice
Zest of ½ a lemon
1 ¼ cups flour
1 teaspoon baking powder
Pinch salt
1. Preheat oven to 350 F. Grease a pie dish (or any baking pan) with baking spray.
2. 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.
3. In a medium bowl, whisk together the oil and sugar. Add in the egg, extracts, and lemon juice + zest and mix till smooth. Pour flour, baking powder, and salt right over wet ingredients and mix everything together until just combined.
4. Strain the liquid out of the fruit mixture and then pour fruit into prepared baking dish. Round pieces of the cobbler dough between palms and arrange over the fruit. Flatten the balls of dough slightly.
5. Place cobbler onto lower oven rack and bake for 27-33 minutes, until fruit juices are bubbling and edges of cobbler are golden. Serve warm with ice cream if desired.
