Since I went strawbery picking a few weeks ago, I had an abundance. I found this recipe from Cooks Illustrated and figured it must be good since it was on their list of best light recipes. I was right!! I used rhubarb, but you don't have to. I forgot to add the cinnamon and sugar to the top of the biscuits, but it was still delish! Also, I found that I need about double the cornstarch that the recipe called for because the fruit was extremely juicy; you can adjust this after it cooks for a bit in the oven. I hope you enjoy!
Strawberry Rhubarb Cobbler
from: Swim Bake Run
- 1 quart fresh strawberries , rinsed and hulled
- 10 ounces rhubarb , cut into 1/2-inch chunks
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup unbleached all-purpose flour (5 ounces)
- 3 tablespoons yellow cornmeal
- 1/4 cup sugar plus 2 teaspoons
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/3 cup buttermilk
- 3 tablespoons unsalted butter , melted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
2. Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside. In a third small bowl, mix the remaining 2 teaspoons sugar with the cinnamon; set aside.
3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.
4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 minutes before serving.