Genuine and amiable, fruit cobbler is the good guy of desserts. This one has a spring/early summer focus, but you can vary the fruits through the growing season--try blueberries, blackberries, peaches, etc.--or use frozen fruits (partially thawed) in the colder months. Leftovers--should there be any--can turn a hurried breakfast into a homespun meal.
But then again, who said cobbler had to start out as a dessert? If you’re an early riser, why not just go ahead and make one for the morning meal?
1 pound fresh or partially thawed chopped rhubarb
3 cups fresh or partially thawed strawberries
3/4-1 cup sugar
2-3 tablespoons flour (use the smaller amount if fruit is fresh)
1 tablespoon grated orange zest
1 1/4 cups flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold Organic Valley Butter, cut up
1/2 cup Organic Valley Sour Cream
3 tablespoons Organic Valley Milk or Organic Valley Unsweetened Soy Milk
1. Heat oven to 375 degrees. Place the fruit filling ingredients in a bowl and toss the mixture occasionally while you make the topping.
2. For the topping: Whisk flour, sugar, baking powder, baking soda and salt in a second bowl. Cut in butter until bits are size of sunflower seeds. Whisk sour cream and milk in small bowl. Stir this into the flour mixture just until combined.
3. Turn dough onto floured surface; knead gently 4-6 times. Roll into a round that is 1/2-inch thick. Cut the dough into smaller rounds with a biscuit cutter. Gather scraps, reform the dough and cut again, for 8-9 rounds total.
3. Spread fruit filling in a 9-inch square or similarly sized baking dish. Top with biscuit rounds. Bake until biscuits are browned and fruit is bubbly, 40-50 minutes. Cool to warm or room temperature. Serve with vanilla ice cream for dessert or “just plain” for breakfast or brunch.
Copyright by Terese Allen