When it comes to enjoying a cobbler at home, the cooking process should be easy and the output should be divine.
That’s why we’re gravitating towards this simple recipe that packs major flavor.
“This is a simple and classic homemade dessert that is delicious, fruity, and goes perfectly with a side of vanilla ice cream. This from-scratch can be put together in just about an hour, but it tastes like you toiled hours over it,” says Ben Myhre, recipe developer and food blogger at .
This recipe is best served slightly warm with a scoop of vanilla ice cream.
Ramshackle Pantry Strawberry Rhubarb Cobbler
Prep time: 15 minutes
Cook time: 50 minutes
Yield: 6 servings
Strawberry rhubarb cobbler recipe
(Ashley Myhre, Ramshackle Pantry)
2 cups rhubarb, chopped and drained
8 ounces strawberries, sliced and halved
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon corn starch
1 teaspoon lemon juice
1 Tablespoon molasses (optional)
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 Tablespoon butter, melted but not hot
3 Tablespoons whole milk
- Preheat oven to 350° F.
- In a large bowl, mix all filling ingredients and set aside.
- In a separate bowl, combine topping sugar, flour, baking powder, and salt.
- Add butter and mix well with a fork or spoon. It should start to be feeling like dough.
- Add two tablespoons of milk and mix with fork and hand. It should be able to stay together, but may be a bit crumbly. If the dough does not stay together, add another tablespoon of milk and mix well.
- In a 1 ½ quart baking dish, dump filling and spread evenly.
- The end goal is to have six patties of dough on top of the filling for baking. Take about 1/6 of the dough (maybe golf ball size) and form into a patty in your hand. These patties should be fairly thin, a ½-inch or so. If they get a little crumbly, that’s fine. In fact, that is good. This does not need to be perfect. Place in corner of dish.
- Repeat until the filling is fairly well covered with six patties.
- If there are leftover crumbles from your topping, just sprinkle them across the top.
- Bake in oven for 50 minutes.
- Allow to cool for at least 30 minutes and then serve.
If you don’t have a 1½ quart Corningware dish, you could also use a normal 9×9 baking dish.
Consider serving warm and with ice cream or whipped cream.
Perri Ormont Blumberg is a contributing Lifestyle Reporter for Fox News.