You might be thinking to yourself, another rhubarb recipe? I hope you aren’t, but if you are I get it. I have rhubarb coming out the wazoo right now so have been experimenting a lot with it lately. I am also simultaneously trying to clear out my freezer of last year’s fruit to make room for this year’s and last June I did some serious strawberry-picking and thus still have it in abundance in my freezer. So when I found another awesome-sounding recipe for a strawberry-rhubarb combination I knew it was meant to be.
This time I bring you a cobbler with a cornmeal biscuit topping. The cornmeal topping made it a bit lighter than traditional cobblers so in turn I did not feel guilty eating it for breakfast and dessert in the same day. I love it when that happens!
I hope everyone had a lovely Memorial Day weekend, relaxed with friends and family, and ate lots of good food. I am still thinking about the various grilled and barbecued meats I consumed over the weekend. They were all awesome but think I will be detoxing with lots of vegetables this week…
Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping (recipe found at www.epicurious.com)
- ½ cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cloves
- 2 12-ounce baskets strawberries, hulled, halved
- 1 ½ cups ½ -inch-thick slices fresh or frozen rhubarb
- 1 cup all-purpose flour
- 1/3 cup sugar
- ¼ cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 3 tablespoons chilled unsalted butter, diced
- ½ cup low-fat buttermilk
Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.
Man am I glad I bought a big ol’ tub of frozen cherries at the farmer’s market at the end of the summer last year. That was some major forward-thinking on my part. There’s just something about baking with cherries that screams summer even if it’s only the beginning of February.
Speaking of February: I heard on the news this morning that the local groundhog didn’t see his shadow so it’s supposed to be an early spring. Fingers crossed on that one…
Anyhow I decided to thaw out some of those beautiful Door County cherries to make a cobbler. Cobblers are SO easy. Even people who say they can’t bake can totally make cobblers. Trust me on this one.
I wanted to break out this awesome vintage baking dish that my Aunt Sarah gave to me for Christmas only I didn’t take into account that it was smaller than what the recipe called for so the cobbler was more like a full-on crust. No matter. It tasted wonderful just the same!
While I have made cobblers in the past, this recipe was very light and made me feel like it was almost good for me. And I guess if it made me happy thinking of summer in February then it was!
Cherry Cobbler (adapted from “How to Cook Everything” by Mark Bittman)
- 4 to 6 cups cherries or other fruit, washed and well dried
- ¾ cup sugar
- 8 tablespoons (1 stick) cold unsalted butter, cut into bits, plus some for greasing pan
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- Pinch salt
- 1 egg
- ½ teaspoon vanilla extract
Preheat the oven to 375 degrees. Toss the fruit with half the sugar, and spread it in a lightly butter 8-inch square or 9-inch round baking pan.
Combine the flour, baking powder, salt, and remaining sugar in the container of a food processor and pulse once or twice. Add the butter and process for 10 seconds, until the mixture is well blended. By hand, beat in the egg and vanilla.
Drop the mixture onto the fruit by tablespoonfuls; do not spread it out. Bake until golden-yellow and just starting to brown, 35 to 45 minutes. Serve immediately.
Fact: I ate blueberry cobbler for breakfast this morning. I had some left over from a cookout I hosted yesterday and the options were either the cobbler or yogurt and fruit and I eat yogurt and fruit for breakfast 297 days a year so the choice was clear.
I was kind of a picky eater when I was a kid and sometimes my mom would let me eat her home-made pies for breakfast. She says she figured they had fruit in them and fruit was good for me, so why not. I like this line of thinking and figure it applies to cobblers too.
I’ve been really into making pies lately but for this go-round decided to make a cobbler instead because they are slightly more low maintenance and I’m all about low maintenance. No rolling out pie crust here. In fact, cobblers encourage you to be sloppy and their recipes usually instruct you to “pile” “heaping” measuring cups full of dough on top of the fruit. Awesome.
Looks like a pretty well-rounded breakfast, no?
Blueberry Cobbler (from www.epicurious.com)
- 3 tablespoons cornstarch
- 1/2 cup granulated sugar
- 6 cups picked over blueberries
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1 1/2 teaspoons double-acting baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 stick (1/2 cup) cold unsalted butter, cut into bits
In a large bowl stir together the cornstarch, sifted, and the granulated sugar and add the blueberries and the lemon juice. Toss the mixture until it is combined well and transfer it to a buttered 10-inch (6-cup) deep-dish pie plate.
In a bowl combine well the flour, the brown sugar, forced through a sieve, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Add 1/4 cup plus 2 tablespoons boiling water and stir the mixture until it just forms a dough. Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400°F. oven for 30 to 40 minutes, or until the topping is golden and cooked through. Serve the cobbler warm with ice cream.