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.