Olive Cobbler Recipe

Name: Olive Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: CANDIED OLIVES; 6 cups kalamata olives, pitted; 2 cups sugar; 2 cups water; 2 cups preferably ruby port; 1 vanilla bean; 1 orange, zest of; STREUSEL TOPPING; 1/2 cup all-purpose flour; 4 tablespoons sugar; 1/2 teaspoon cinnamon; 4 tablespoons butter, barely softened; COBBLER; 2 tablespoons kirsch; 1 cup sugar; 4 teaspoons cornstarch

Servings: persons

CANDIED OLIVES
6 cups kalamata olives, pitted
2 cups sugar
2 cups water
2 cups preferably ruby port
1 vanilla bean
1 orange, zest of
STREUSEL TOPPING
1/2 cup all-purpose flour
4 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons butter, barely softened
COBBLER
2 tablespoons kirsch
1 cup sugar
4 teaspoons cornstarch

1
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.
2
Heat sugar in a large saucepan. When it begins to melt and turn yellow, very quickly completely whisk in 2 cups cold water.
3
Then add the wine, vanilla bean, zest and olives and let simmer about 30 minutes or until reduced by about half.
4
Strain olives and reserve poaching liquid.
5
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.
6
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.
7
Top with streusel and bake at 350 for about 30 minutes or until top is well-browned.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: CANDIED OLIVES, 6 cups kalamata olives, pitted, 2 cups sugar, 2 cups water, and more.

Yes, Olive Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Cobbler

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