Triply fruity cobbler is a true classic among desserts. Nectarines, blueberries, and strawberries will be layered under a layer of crumbly cookies, creating a delightful composition after baking. Give it a try!
Ingredients
- Brown sugar – 60 g
- Greek yogurt – 250 g
- Butter – 100 g
- Wheat flour – 340 g
- Baking powder – 1 teaspoon
- Orange zest, grated – 1 tablespoon
- Salt – a pinch
Filling
- Blueberries – 100 g
- Vanilla pudding – 40 g
- Brown sugar – 1 tablespoon
- Nectarines – 600 g
- Strawberries – 200 g
Additionally
- Powdered sugar – 1 teaspoon
- Brown sugar – 1 tablespoon
- Greek yogurt – 200 g
- Butter – 10 g
- Wheat flour – 2 tablespoons
- Olive oil – 2 tablespoons
Preparation
Combine the dry cookie ingredients: flour, brown sugar, baking powder, and salt in a bowl. Add cold butter and grated orange zest. Quickly knead the mixture with your hands until it resembles coarse meal. Add yogurt and knead until combined.
Roll out the dough on a floured surface to a thickness of about 1.5 cm. Cut out cookies using cookie cutters of any shape. Transfer the cookies to a baking sheet and refrigerate for at least 40 minutes. Arrange nectarine quarters, blueberries, and strawberries in a baking dish greased with olive oil. Sprinkle the fruits with brown sugar and vanilla pudding (to thicken the juice released from the fruits). Mix well.
Arrange the chilled cookies on top of the fruit layer, brush them with melted butter, and sprinkle with brown sugar. Bake the cobbler for about 20-30 minutes in an oven preheated to 180°C, until the cookies are golden brown. Allow the baked cobbler to cool slightly. Dust with powdered sugar sifted through a sieve. Serve with Greek yogurt or vanilla ice cream.
