6/08/2019
Strawberry Rhubarb Cobbler
(for the filling)
1 quart fresh strawberries, rinsed and hulled
10 oz. rhubarb, cut into 1/2" chunks
1/3 cup sugar
1 t vanilla extract
1 T cornstarch
(for the biscuit topping)
1 cup all-purpose flour
3 T yellow cornmeal
1/4 cup plus 2 t sugar
1 t baking powder
1/4 t baking soda
1/4 t table salt
1/3 cup buttermilk
3 t unsalted butter, melted
1/2 t vanilla extract
1/8 t ground cinnamon
[how to make]
(for the filling)
*Heat the oven to 400 degrees.
*Toss the fruit filling ingredients together in a 9" deep dish pie plate.
*Plate the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
(for the biscuit topping)
*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 t sugar with the cinnamon; set aside.
*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" apart.
*Sprinkle the tops of the biscuits with the cinnamon sugar.
*Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot bubbling, 15 to 20 minutes.
*Cool the cobbler on a wire rack for 15 minutes before serving.
-serves 8-
Note: I found this recipe in "Cook's Illustrated".
(for the filling)
1 quart fresh strawberries, rinsed and hulled
10 oz. rhubarb, cut into 1/2" chunks
1/3 cup sugar
1 t vanilla extract
1 T cornstarch
(for the biscuit topping)
1 cup all-purpose flour
3 T yellow cornmeal
1/4 cup plus 2 t sugar
1 t baking powder
1/4 t baking soda
1/4 t table salt
1/3 cup buttermilk
3 t unsalted butter, melted
1/2 t vanilla extract
1/8 t ground cinnamon
[how to make]
(for the filling)
*Heat the oven to 400 degrees.
*Toss the fruit filling ingredients together in a 9" deep dish pie plate.
*Plate the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
(for the biscuit topping)
*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 t sugar with the cinnamon; set aside.
*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" apart.
*Sprinkle the tops of the biscuits with the cinnamon sugar.
*Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot bubbling, 15 to 20 minutes.
*Cool the cobbler on a wire rack for 15 minutes before serving.
-serves 8-
Note: I found this recipe in "Cook's Illustrated".
