Raspberry Rhubarb Cobbler

There is a new favorite summer dessert here by the bay and it’s a cobbler! What makes this cobbler different is that I make little individual portions. This is the perfect combination of fruit, juice and biscuit topping. Out shopping one day,  I fell in love with these little ramekins. Of course I had to own them. So when these ramekins ended up on my pantry shelf , they were just begging to be used. I went through my usual quick dessert list and cobbler seemed a natural, rolling out the dough and using my biscuit cutter to make the perfect size biscuit to place on top of my dessert. Sometimes cobbler can be too juicy and the biscuit can become soggy, but not this version. I experiment with the fruit combinations depending on availability but the tartness of rhubarb combined with sweet raspberries is our favorite. Don’t get me wrong here,  no one is refusing this little gem of a dessert made with other fruits. It’s that good!
From by the bay wishing you sweet cobbler food memories!
Maryann
blog rasp rhubarb cobbler
Raspberry Rhubarb Cobbler
Serves 6
Ingredients
Filling
2 cups chopped rhubarb
1/2 cup red raspberries
1 teaspoon fresh lemon juice
1/4 teaspoon almond extract
6 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
Biscuit topping
1 cup flour
1 teaspoon baking powder
2 tablespoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cubed
4 tablespoons buttermilk, plus extra to brush top of biscuit
Directions
Preheat oven to 375 degree F. In a bowl mix all the filling ingredients together. Divide filling between 6- 4 ounce ramekins, placed on parchment lined baking sheet. To make the biscuit topping place flour, baking powder, sugar and salt into a food processor and pulse. Add the butter and pulse until butter is pea size. Add the buttermilk and combine. Turn dough out onto a floured surface and roll or pat dough into a rectangle about 1 inch thick. Cut into 6 rounds using a 2 1/2 inch biscuit cutter. Place one round on top of filling in each ramekin. Brush the top of each biscuit with buttermilk and place into the oven for about 1 hour. The biscuit should be golden brown and the filling bubbling. Let stand to cool for at least 30 minutes. Serve warm or at room temperature.

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