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Bumbleberry Cobbler

The classic pie combo of berries, rhubarb and apple comes together under a biscuit like topping.  Just add ice cream!

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10

Ingredients

  • 3 cups berries your choice: strawberries, blueberries, currants, raspberries etc) cleaned and cut (in the case of the strawberries or cherries etc)
  • 2 cups rhubarb cut into 1 inch cubes (can use frozen, just add an extra tbsp of flour or so to the flour below, since rhubarb releases a lot of water)
  • 1/2 to 1 cup peeled, grated Granny Smith apple
  • 1 cup granulated sugar
  • zest of 1 lemon
  • 3 tbsp AP flour see Note above for using frozen rhubarb

Drop Biscuit Topping

  • 1 1/2 cups AP flour
  • 6 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • pinch of kosher salt
  • 6 tbsp butter chilled
  • 1 large egg
  • 1/2 cup kefir or buttermilk
  • 1 tsp vanilla extract or paste
  • 2 tsp granulated sugar
  • 2 tsp cinnamon

Instructions

  1. Preheat the oven to 375F.

    Butter a deep nine inch square (or so) baking dish. Set aside. Alternately you can use a 10 inch round deep dish pie plate

  2. Mix together the sugar, lemon zest and flour for the filling.

    Place the berries, rhubarb, and apple into a bowl. Add the flour mixture, combine and pour into the prepared baking dish, spreading them out evenly.

  3. COBBLER TOPPING

    Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

    Grate the butter over the flour and combine lightly with your fingertips.

  4. In a separate bowl mix the egg, buttermilk or kefir and vanilla. Save 1 tbsp of this mixture for the end.

    Pour the rest over the flour mixture and combine with a wooden spoon till it becomes a craggy dough.

    Using a spoon, drop nine equal spoonfuls over the fruit mixture.

  5. Brush the remaining egg/milk mixture over the biscuits.

    Combine the remaining sugar and cinnamon, and sprinkle evenly over the cobbler topping.

    Bake for 35 to 45 minutes, till top is golden, and the juices are bubbling.

  6. Let cool slightly before serving.

    Serve with ice cream, creme fraiche, or whipped cream.

Recipe Notes

In the cobbler I made this week, to the berries, I added an over ripe peach, cherries, and some frozen rhubarb. This is truly an example of a recipe where you can use a creative combination of ingredients.