Category: fruit dessert

Raspberry Cobbler Bars

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You know what I love but have never been able to perfect? A good cobbler. My filling never comes together enough and it always a soup. A soupy fruit soup. Unpleasant. I also can’t ever seem to get the topping right. There is something glorious and magical about that crispety crunchety oat and brown sugar topping. It warms your heart and reminds you of childhood and family. I have issues getting it to the crispety state though. Its always lackluster and the flavor is never quite there. It doesn’t fill me with that nostalgia. It fills me with the sad.

So I decided to take back the cobbler for myself with these. A traybake that brings together all the best pieces of a cobbler without the risk of soup. I made the jam component in these myself because I was feeling artisanal, but you can absolutely use a high quality raspberry preserve and get the same effect.

Ingredients

shortbread

  • 1 c. flour
  • 1 stick butter
  • 1/3 c. sugar
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt

oat topping

  • 1/2 c. flour
  • 1/4 tsp. baking soda
  • 1/4. tsp. salt
  • 1/2 c. rolled oats
  • 1/4. cup brown sugar
  • 1/3 c. butter (melted)
  • 1/4 tsp. cinnamon

raspberry jam

  • 1 package frozen raspberries
  • 1 c. sugar
  • lemon zest and juice

Directions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a small saucepan put all your jam components and cook on medium low heat. You want the berries to cook down and the sugar to melt. This will cook while you make the other components. (If using store bought jam you can skip this step.)
  3. Put all your shortbread ingredients into the bowl of a stand mixer with a paddle attachment and stir to combine. It will look a little crumbly but you don’t want to over work it.
  4. Press the shortbread mixture into a parchment lined 9×13 pan. Par bake your crust for ten minutes.
  5. While the shortbread is baking take the jam mixture off the heat.(skip if using store bought)
  6. While the shortbread is baking put all your topping mixture into a medium sized bowl and mix to combine.
  7. Take the shortbread out and spread your jam across it and then top it with your crumble topping.
  8. Put back in the oven and bake for 30 minutes until the topping gets crunchy and the jam thickens up.

Strawberry Olive Oil Cake

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So I know this recipe is not like traditional olive oil cake recipes I looked at, but I’m still gonna call it olive oil cake because that was the inspiration for the recipe. Instead of milk I used olive oil and the result is a rich delicious cake with the bright flavor of strawberry. You will not be able to stop eating. It will call to you like the ocean calls to moana.

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup (1 stick) butter
  • 1/3 cup olive oil
  • 1 egg
  • 1/2 cup sliced strawberries
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a square 8×8 cake pan and line it with parchment paper.
  2. In the bowl of your mixer with the whisk attachment cream together your sugar and butter until it’s fluffy.
  3. Add your egg and vanilla and whisk to combine.
  4. Add all your dry ingredients and whisk to combine. It will be slightly dry.
  5. Slowly whisk in your oil until you get a well combined hydrated batter. You may need more oil or you may need less. It will be a slightly thick consistency.
  6. Fold in your strawberries until well distributed.
  7. Place in your prepared tin and bake for 40 minutes. It will still look soft but will firm up as it sits.
  8. Top with powdered sugar and serve to happy people.