If you are like me then you are a woman who enjoys a warm fruit cobbler/crisp/crumble situation more than anything in this whole wide world (you could also be a man who enjoys these things but then you wouldn’t be exactly like me, just sayin’).
One of the most troubling peculiarities of my family is that no one else shares my fruit-filled obsession, and while I’m not against making an individual peach cobbler just for myself (brilliant, so brilliant) its just not as fun as enjoying it with someone else. So when Sydney posted this Strawberry Oatmeal Cookie Crumble I thought the idea might just be different enough to peak at least The Professor’s interest.
What happens is this: cookie dough instead of oat/nut/biscuit topping and the dough is not only a topping but a bottoming too (meaning two layers—you catch my drift). I used one of our favorite gluten-free, vegan cookie doughs and a jumble of fruit (sweet cherries, blueberries, strawberries) but this recipe is highly adaptable. Any sort of stone fruit would work, all berries would be good, and as apples and pears come into season they would be right at home too.
Some other ideas:
- Almond Gingersnap with plums, pluots, and/or nectarines
- Oatmeal-Coconut with apples and blackberries
- Lime Sugar Cookies with peaches and raspberries
Bottom line is that I made this, took a picture of it, ate one serving, and my husband ate the rest—really, truly a man after my own heart.
Inspired by Crepes of Wrath
While I enjoy most cobblers and crisps and things of those nature warm with ice cream The Professor and I both agreed this dessert was better chilled a little bit or at best room temperature. As for the lavender I had some in my garden and I love the lavender-berry combo, but you could omit it and add 1 teaspoon vanilla extract instead.
- 1 recipe Coconut Masa Shortbread dough, chilled
- 5 cups chopped ripe fruit (I used pitted and halved bing cherries, whole blueberries, and quartered strawberries)
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- 1 teaspoon fresh lavender buds, plus more for garnish
- 2 tablespoons fresh-squeezed lemon juice
- Heat oven to 350°F and arrange a rack in the middle. Grease a 7 x 11-inch baking dish and set aside.
- Combine fruit, cornstarch, sugar, lavender, and lemon juice in a medium bowl and stir until cornstarch and sugar have coated the fruit.
- Crumble two-thirds of the dough in the bottom of the baking dish. Spread fruit mixture evenly over the dough and then crumble remaining dough on top, covering evenly.
- Bake until fruit is bubbly and top is golden brown, about 1 hour. Let sit at least 30 minutes before serving with ice cream and an extra sprinkling of lavender buds.