Strawberry Rhubarb Cobbler

 

 

 

 

My aunt Marie was quite a baker and she would tell me that her style of baking was mostly the old fashioned no recipe scratch method.

As I grew older watching my aunts bake I would make rehearse making some of their baked goods from some of these handed down recipes. They were always well received by friends and this fresh fruit cobbler was my favourite. I still make this simple dessert and find it hands on friendly to prepare.

This cobbler recipe is particularly good with strawberries and rhubarb, but you can use any fruit combinations.

Strawberry Rhubarb Cobbler.

2 peaches sliced.

1 pear, thickly sliced

1 pint box strawberries

1 pint box blueberries

1 pint box raspberries

2 rhubarb shafts

1/3 cup sugar

2 oz. sherry

4 oz. butter chilled

8 oz. self-rising flour

¼ cup sugar

A pinch salt

4 buttermilk.

1 tbs. Demerara sugar. [for dusting]

 

Preheat the oven to 375 degrees.

Put the fruit into a pan with the sugar and the sherry.

Put the pan over the heat, and cook gently, until the juices begin to run from the fruit.

Now pour mixture into an ovenproof dish.

In large bowl rub the cold butter into the flour until the mixture resembles fine crumbs.

Add the sugar and salt, stir well, and then add the buttermilk to form a loose mixture.

Scoop the balls of the dough and place randomly over the hot fruit.

Sprinkle with a little sugar, and bake in the oven for 30 minutes or until golden brown.

 

Serve with creamed vanilla yogurt or fruit gelato.  Serves 8