“I adapted this recipe from one my mom has been making for years. She makes it year round with whatever fruit is in season, adding cinnamon to autumn’s apple version or tossing in fresh berries with stone fruits to the summer version. The original recipe calls for a ton of melted butter to give the cobbler topping a crisp, crumbly texture. I swapped out the butter with We Olive Lemon Olive Oil and was thrilled with the results. This cobbler is best served fresh from the oven with a scoop of vanilla ice cream.”
-Emily Davis, We Olive Web & Culinary Projects Editor
About 4 cups chopped fruit, enough to fill an 8 inch square baking dish (I used peaches and blueberries)
1 teaspoon baking powder
¾ cup sugar
1 cup flour
½ teaspoon salt
¼ cup We Olive Lemon Olive Oil
- Preheat oven to 350 degrees. Put fruit in a lightly oiled 8 inch square baking pan.
- Mix baking powder, sugar, flour and salt in a medium bowl with a fork. Make a well in the flour mixture and break the egg into it. Work the egg into the flour mixture with the fork until it begins to come together, but is still crumbly.
- Sprinkle the crumble mixture over the top of the fruit. Drizzle with olive oil. Bake for 40 – 50 minutes until topping is golden brown.
Notes: Depending on the fruit and season, try using We Olive Blood Orange Olive Oil or buttery Mission Olive Oil in place of the Lemon Olive Oil. You can also bake individual cobblers by dividing the mixture amount eight greased 6-oz ramekins and reducing the bake time to 35 minutes.