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Rhubarb, Strawberry Apple Cobbler

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This rhubarb, strawberry, apple cobbler features a sweet and tangy fruity filling topped with some flaky dropped biscuits.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Cakes and pies
  • Cuisine: American

This rhubarb, strawberry, apple cobbler features a sweet and tangy fruity filling topped with some flaky dropped biscuits. This no-fuss recipe is always a winner!

Ingredients

Scale

For the fruits:

  • 2 stalks rhubarb, diced (about 2 cups)
  • 2 cups (300g) strawberries, cut in half
  • 2 apples, peeled, cored and cubed
  • Zest of 1 lemon
  • 1 Tablespoon lemon juice
  • ⅓ cup (70g) granulated sugar
  • 3 Tablespoons cornstarch
  • 1 Tablespoon butter, diced

For the dropped buttermilk biscuits:

  • 1 ½ cups (190g) all-purpose flour
  • 1/3 cup (65g) granulated sugar + extra for dusting
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, cold and diced
  • 1/2 cup (120ml) homemade buttermilk**, cold and divided

Instructions

For the fruits:

  1. Preheat the oven to 350°F (180°C) and grease a 9×13-inch (23×33 cm) baking dish or alternatively a a 9-inch (23 cm) cast iron pan. Set aside.
  2. Place cubed apples and diced rhubarb in a saucepan placed over medium heat. Pour in the sugar, lemon juice, and cook up until fruits are slightly softened, about 8-10 minutes.
  3. Add the cooked fruits to a large mixing bowl. Add fresh strawberries, lemon zest, cornstarch and combine.
  4. Add the fruits to the baking dish in an even layer. Add diced butter on top and set aside.

For the dropped buttermilk biscuits:

  1. Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Cut the butter into the mixture and press with your finger tips* until it resembles coarse meal (pea-sized crumbs). Slowly drizzle ½ cup buttermilk** (minus one Tablespoon) and mix until combined.
  2. Take handfuls of dough and gently flatten out (you can also use a cookie cutter to make regular circles of dough). Place dough all over the top of the fruit filling in a way that covers most of the fruits.
  3. Brush the top of the biscuit dough with the remaining Tablespoon of buttermilk, then sprinkle with coarse sugar.
  4. Bake for about 30 minutes, or until biscuits are slightly golden and cooked through. Let cool for 5 minutes on the countertop and serve warm with some vanilla ice cream on top.

Notes

* You could also use a fork or alternatively a pastry cutter, that makes this step very easy and quick. One other option consists in using a food processor instead.

** To prepare homemade buttermilk, add 1 teaspoon of fresh lemon juice (or alternatively white vinegar/apple cider vinegar) to a measuring cup and cover with very cold milk until it reaches 1/2 cup (120 ml). Stir it around and let sit for 5 minutes until curdled.

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