Home Party Dessert Recipe

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".

Labels: cobbler recipe, Strawberry Rhubarb Cobbler recipe

¶ 6/08/2019 06:12:00 PM 0 Comments

9/17/2009

Apricot Blueberry Cobbler with Biscuit Topping

For Topping:
1 1/2 cups of all-purpose flour
3 T sugar
1 1/2 t baking powder
1/2 t salt
1/2 cup butter
1/3 cup milk

For Fruits:
1 cup and 2 T sugar
1/4 cup quick-cooking tapioca
2 quarts sliced, pitted apricots
1 1/3 cup blueberries
2 T lemon juice
1 large egg white

>how to make<

(for topping)
*In a food processor mix all-purpose flour, sugar, baking powder, and salt.
*Add butter; whirl until mixture is coarse crumbs.
*Pour in milk; whirl and gather dough into a ball.

(for furits)
*In a shallow 3-quart baking dish, combine 1 cup of sugar and tapioca.
*Add apricots, blueberries and lemon juice; mix gently.
*Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir fruit mixture gently several times.
*Cut into rounds with a 2 1/2" diameter cutter.
*Reroll scraps, and cut.
*Place biscuits slightly apart on fruit.
*Beat egg white slightly, then brush lightly on biscuits; sprinkle with 2 T sugar.
*Bake in a 400 degrees oven until fruit is bubble in center, 40 to 50 minutes.
*Serve warm or cool.
(If made ahead, cover and store at room temperature u to 1 day.)

-makes 10 to 12 servings-

Labels: apricot, biscuit topping, blueberry, cobbler recipe

¶ 9/17/2009 03:47:00 PM 0 Comments

6/07/2007

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