Raspberry Rhubarb Biscuit Cobblers Recipes

RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS

Steps:

• Preheat oven to 350 degrees. For filling, in a large bowl, toss together rhubarb, raspberries, sugar and cornstarch. Allow mixture to stand while preparing biscuit dough.
• To prepare biscuits, place flour, cornmeal, sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl).
• Add butter and pulse until mixture resembles coarse meal (or use 2 knives to cut butter into flour mixture). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.
• Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Biscuit dough can be made up to a day in advance and refrigerated, covered, until needed.
• Scrape filling and accumulated juices into a 2 1/2-quart gratin or baking dish (9 by 12 inches). Arrange biscuits on top of filling and brush with cream. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.

RHUBARB-RASPBERRY BISCUIT COBBLERS

Steps:

• Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
• In a large bowl, stir together rhubarb, raspberries, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
• In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.
• Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.

RASPBERRY-RHUBARB BISCUIT COBBLERS

Steps:

• Preheat oven to 400 degrees F with rack in center. Line a rimmed baking sheet with parchment paper; set aside. In a large bowl, toss together raspberries, rhubarb, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch of salt; stir to combine. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes.
• In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork to form a moist dough with the consistency of thick cake batter. Using a large spoon, top filling with dollops of dough, leaving a 1-inch border.
• Brush tops of dough with cream; sprinkle lightly with sanding sugar. Transfer baking dishes to prepared baking sheet; bake, rotating sheet halfway through, until biscuits are golden brown and juices are bubbling, 50 to 60 minutes. (If the biscuits are browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature.

RHUBARB RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
• Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
• Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
• Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

RHUBARB RASPBERRY CRISP

Steps:

• In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.

RHUBARB COBBLER

Steps:

• Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray.
• In large bowl, mix rhubarb, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
• In small bowl, stir together Bisquick mix, butter and milk with fork just until combined. Using hands, break dough into small pieces and sprinkle evenly over rhubarb mixture.
• Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
• To serve, scoop warm cobbler into bowls; top with whipped cream.

RASPBERRY-RHUBARB BISCUIT COBBLERS

Steps:

• Preheat the oven to 400°F, with racks in the center and lower third. Line a rimmed baking sheet with parchment paper; set aside. In a large bowl, toss together the raspberries, rhubarb, 1 1/4 cups sugar, tapioca, lemon juice, and pinch of salt; stir to combine. Let stand 15 minutes, stirring once or twice. Divide the filling among six to eight 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
• In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Add the yogurt, and stir with a fork to form a moist dough with the consistency of thick cake batter. Using a large spoon, top filling with dollops of dough, leaving a 1-inch border.
• Brush dough with cream. Transfer baking dishes to prepared baking sheet; bake, rotating sheet halfway through, until biscuits are golden brown and juices are bubbling, 50 to 60 minutes. (If the biscuits are browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature.
• Cobblers how-to
• This easy, biscuit-style topping is dropped by heaping tablespoons onto the fruit filling before baking.

RHUBARB COBBLER

Steps:

• Place rhubarb in a 13x9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired.

RASPBERRY COBBLER

Steps:

• In a mixing bowl, toss the raspberries with the sugar and lemon juice.
• Spread berries out into a buttered 10x6 inch baking dish.
• Dot with 2 tablespoons butter.
• In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
• Drop spoonfuls of dough over fruit.
• Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
• Serve warm with whipped cream.