Best Raspberry Rhubarb Biscuit Cobblers Recipes

Rhubarb-Raspberry Biscuit Cobblers image

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 14

1 1/2 pounds rhubarb, trimmed and cut diagonally into 3/4-inch pieces
2 pints (about 12 ounces) fresh raspberries
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
Freshly grated zest and juice of 1/2 lemon
1/2 teaspoon, plus a pinch coarse salt
1 cup all-purpose flour
1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup plain yogurt
2 to 3 tablespoons heavy cream
Creme fraiche, for serving

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 image

Yield makes 6 to 8

Number Of Ingredients 13

2 pints (about 12 ounces) fresh raspberries
1 1/2 pounds rhubarb, trimmed and cut diagonally into 3/4-inch pieces
1 1/2 cups sugar
1/3 cup instant tapioca
Juice and zest of 1/2 lemon
1/2 teaspoon plus a pinch of salt
1 cup all-purpose flour
1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter, cold, cut into small pieces
3/4 cup plain whole-milk yogurt
2 to 3 tablespoons heavy cream

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.