Olive Cobbler Recipes

FRUIT COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.
• Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.

OLIVE COBBLER

Steps:

• Bring a pot of water to boil, immerse olives for a few seconds to remove oily residue, and strain. Repeat process if olives are still oily.
• Heat sugar in a large saucepan. When it begins to melt and turn yellow, very quickly completely whisk in 2 cups cold water.
• Then add the wine, vanilla bean, zest and olives and let simmer about 30 minutes or until reduced by about half.
• Strain olives and reserve poaching liquid.
• Meanwhile mix flour, sugar and cinnamon. Blend butter into the flour mixture with the tips of your fingers; you want most of the streusel mix to be pea-size lumps.
• In medium-size baking dish (like a 9- by 12-inch pan), mix olives with Kirsch, sugar and cornstarch. Add about 1 cup of reserved poaching liquid and mix.
• Top with streusel and bake at 350 for about 30 minutes or until top is well-browned.