A fruit crumble, crisp or cobbler is a classic summer dessert, but to put a new twist on it, I experimented with a soft, gooey lemon cookie dough to replace the traditional plain, crispy cobbler topping. The result is a cobbler with a sweet summer fruit mixture that’s topped with bright, citrusy lemon cookie mounds. Serve the cobbler warm with some vanilla ice cream—bliss!

Fruit Mixture
6-8 peaches, plums, nectarines, or 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
1¼ cups flour
1 teaspoon baking powder
pinch salt

  1. Preheat oven to 350ºF. 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, lemon juice and zest, and mix till smooth. Pour flour, baking powder, and salt right over wet ingredients and mix everything together until just combined. 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.
  4. Place cobbler on lower oven rack and bake for about 28 to 32 minutes, or until fruit juices are bubbling and edges of cobbler are golden. Serve warm with ice cream if desired.


Yield: 1 cobbler

For more great recipes, check out this weeks issue of Whisk by Ami