Cobbler is a great way to enjoy all the summer fruit pickings! With the cooked fruit dumped into a casserole dish and a biscuit topping dropped over top it is baked in the oven until golden. I love the crispiness of the of the tops of the golden biscuits and the warm fruit goes perfect with ice cream.
It’s been a great year for cherries! We have had quite a bit of rain this year which has been great for fruit trees but not so good on the garden.
Since we have had so many cherries and rhubarb to cook with, I made a good amount of Cherry Rhubarb Pie filling. I saved half for pie and half for this delicious cobbler. It’s simple to prepare and is a dessert the whole family will love.
You can read all about how I prepared the cherry rhubarb pie filling here.
Let’s get to it!
Dump the cherry rhubarb pie filling into a 9×13” pan.
In a bowl, whisk flour, sugar, baking powder, and salt. Cut in butter until crumbly. Stir in milk just until dough forms.
Drop spoonfuls of the biscuit dough over the cherry rhubarb fruit.
Bake at 350F for 30 to 40 minutes.
We thought the cobbler was ready, but was grossly undercooked! No problem! Back into the oven it goes!!
Biscuits should be golden, fluffy and cooked through.
Enjoy with ice cream. So yummy!
Cherry Rhubarb Pie Filling – Recipe Here
Biscuit Cobbler Topping
1-1/2 cups flour
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup cold butter
1/2 cup milk
In a bowl, whisk flour, sugar, baking powder, and salt. Cut in butter until crumbly. Stir in milk just until dough forms. Drop spoonfuls of biscuit dough over hot rhubarb mixture. Cover tightly with lid and simmer on low heat 15 to 18 minutes without lifting lid. Biscuits should be fluffy and cooked through.
