Description
A delightful Strawberry Rhubarb Cobbler featuring a sweet and tangy fruit filling topped with a tender, golden biscuit crust, perfect for a comforting dessert that serves 8.
Ingredients
Scale
Fruit Filling
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- ¾ cup granulated sugar
Cobbler Topping
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ¾ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- ¾ cup whole milk
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8-inch baking dish to prevent sticking and ensure easy serving.
- Mix Fruit and Sugar: In a bowl, combine the sliced strawberries and chopped rhubarb with ¾ cup of sugar. Let this mixture sit for 15 minutes to allow the fruit to release its juices, enhancing the flavor and creating a juicy filling.
- Prepare the Cobbler Topping: In a separate bowl, whisk together the all-purpose flour, baking powder, and ¾ cup sugar. Cut the cold, cubed unsalted butter into the dry ingredients using a pastry cutter or fork until the mixture becomes crumbly, which will give the topping a flaky texture.
- Add Milk and Mix: Stir in the whole milk gently until the batter is just combined; avoid overmixing to keep the topping light and tender.
- Assemble Cobbler: Pour the fruit mixture into the prepared baking dish, spreading it evenly. Drop spoonfuls of the biscuit batter over the fruit, covering as much as possible but leaving some fruit exposed.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and bubbly, signaling that the cobbler is fully cooked and the fruit is nicely softened.
Notes
- Allowing the fruit to macerate with the sugar enhances the flavors and creates a juicier filling.
- Use cold butter for the topping to achieve a flaky texture.
- Do not overmix the batter to keep the topping tender.
- Serve warm with a scoop of vanilla ice cream for an extra special treat.
