Strawberry Rhubarb Cobbler
Sweet, juicy strawberries paired with the tartness of rhubarb, all topped with a buttery, biscuit-like crust!
Ingredients
For the filling:
- 1 quart fresh strawberries hulled and sliced
- 3-4 rhubarb stalks chopped
- 2 tbsp maple syrup
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp corn starch
For the cobbler biscuit:
- 1¼ cup flour all purpose
- 1½ tsp baking powder
- 12 tbsp butter (1½ sticks)
- ⅔ cups whole milk
- 1 tsp vanilla
- sugar for dusting
Instructions
- Preheat oven to 375 F. In a 10” cast iron skillet, add your sliced strawberries & rhubarb. Pour the maple syrup over top, followed by both sugars & corn starch, stir to fully combine & set aside.
- Prepare your cobbler mix. Add the flour & baking powder to a large bowl, whisk until combined. Add your 12 tbsp cold butter, cubed or grated, and combine until fine crumbs with your hands or a pastry cutter. Make a well and your milk + vanilla mixture. Fold in until a wet, sticky dough has formed.
- Dollop the sticky mixture in clumps over the filling in the skillet, leaving gaps in between each one.
- Bake for 25-35 mins, until golden brown. Allow to cool at least 10 mins before serving. Enjoy warm w a scoop of vanilla ice cream!