A quintessential American dessert
If you haven’t guessed at this point, I love baking desserts. And this summer I’ve become mildly obsessed with fruit desserts. I think it started with the Strawberry-Rhubarb crepes and just kinda snowballed from there. The best thing about fruit desserts, you can eat them as a fairly healthy breakfast. I’m serious. Normally I just have toast and tea (or pastry and tea) but with fruit dessert you get all the joy of a pastry, and 1-2 servings of fruit first thing in the morning. It’s awesome. This week’s dessert was inspired by my favorite food blog, NPR’s Kitchen Window. They are very hit or miss, but when they hit it’s gold. This week’s inspiration came from a column on American fruit desserts, basically moving beyond pie and crumbles. I wanted to do another rhubarb recipe, because I had some in my fridge and it needed to be used.
Since I didn’t see a rhubarb recipe that appealed to me, I decided to make something up. So I made a strawberry-rhubarb cobbler. For the filling, I just chopped up a large stalk of rhubarb, a bunch of strawberries, and about a tablespoon or two of brown sugar. Mixed them all together and dumped it in a pie plate. Cobbler topping is basically biscuits. I never actually measure when I make biscuits anymore. I just dump flour, baking powder, sugar, butter, and milk and it works. Though this time I used half white flour and half whole wheat flour. You’ll probably want to use a recipe though (there is one in the link to NPR). Then I rolled the biscuit dough out, and cut it into rough squares. Those square I placed over the filling, leaving a few gaps here and there. It looks prettier that way, and its much easier that trying to get a perfectly even topping. Bake at 375 about 30 minutes or until juice is bubbly and the topping is brown.
The result was awesome, but very tart. Almost too tart. Apparently strawberries and a little sugar wasn’t quite enough. However, one can always make desserts sweeter – that’s what powdered sugar is for! What I ended up doing is flipping the crumble over, so the biscuit is on the bottom and the fruit is on top. Then I’d sprinkle powdered sugar over the fruit. It was still tart, but in an excellent, perfectly balanced way. If I make this again, I won’t bother adding more sugar while it bakes, but make sure I have powdered sugar to add when I serve it.