Skillet Strawberry Rhubarb Cobbler
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 people
A classic cobbler, with a mixture of fresh strawberries and fresh (or frozen) rhubarb topped with a lightly sweet biscuit.
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For the fruit:
- 1 lb fresh strawberries hulled and quartered
- 2 1/2 cups fresh or frozen rhubarb diced, un-thawed
- 3 Tbsp cornstarch
- 1/2 - 2/3 cup white sugar
- 1/4 cup butter
For the biscuits:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- Pinch salt
- 1/4 cup butter cold, diced
- 3/4 cup heavy whipping cream 35%
- 1 tsp vanilla or vanilla bean paste
Preheat oven to 400° F.
Prepare fruit and add to skillet (a skillet with an 8-inch base/10-inch top diameter is perfect). Add cornstarch, 1/2 cup sugar and the 1/4 cup butter, diced. Stir well. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened. Taste and if necessary, add a bit more sugar if it isn't sweet enough for you.
Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the diced butter and using your fingers, rub the butter into the flour until you have small crumbs. Add the vanilla to the heavy cream and stir well. Using a fork, begin adding the heavy cream, stirring and adding more cream as needed just until the dough comes together.
When fruit is ready, drop large tablespoons of dough on top of warm fruit. Place into preheated oven and bake for 20-25 minutes, until biscuits are starting to turn golden in spots and are set. Check at 20 minutes and if necessary, cover top loosely with a piece of aluminum foil if biscuits are getting too browned.
Serve warm as is or with a dollop of whipped cream or ice cream.
Calories: 352kcal | Carbohydrates: 40g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 113mg | Potassium: 364mg | Fiber: 2g | Sugar: 15g | Vitamin A: 730IU | Vitamin C: 36.5mg | Calcium: 117mg | Iron: 1.5mg