Recipe: Fresh fruits in a delicious spring dessert or brunch dish
A fruit cobbler makes a fresh addition to brunch; add ice cream for serving as
dessert. (Photos: Kathy Morrison)
Trio of red: Strawberries, rhubarb and raspberries blend
well in the cobbler.
The biscuits can be made with all-purpose flour, spelt flour, or a combination. Spelt is my new ingredient to play with, so my biscuits included 1/3 cup spelt. Like anything baked with whole-wheat flour, they will be a little denser than ones made with white flour. The ginger bits I used come premade from a spice company, eliminating the sticky chopping, but use what's available.
The amounts of fruit here are flexible, depending on the size or shape of your baking dish. I used a 9-by-9-inch glass dish, and wound up adding a few more strawberries after the amounts listed below.
Inspired by the original , I also tossed some raspberries in with the other fruit, but they're not required. They do, however, mask some of the color of the cooked strawberries, which are not as bright as uncooked ones. The liquid in the dish might seem to be too much and too thin, but it is ideal for balancing the starchiness of the biscuits.
Enjoy as is or with some ice cream on the side.
Candied-ginger bits this size work in the cobbler
4 stalks rhubarb, trimmed and cut into 3/4-inch chunks
2 cups (or more) hulled and halved strawberries
1/2 cup fresh or frozen raspberries (optional)
2 to 3 tablespoons maple syrup, honey or agave nectar (or a combination)
1 teaspoon vanilla extract, divided
1-1/2 cups unbleached all-purpose flour, spelt flour or a combination
2 tablespoons granulated sugar or coconut sugar
1-1/2 teaspoons baking powder
Cobblers leave some fruit exposed. Brush the biscuits with a
1/4 teaspoon sea salt
3 tablespoons diced candied ginger or premade ginger bits
2 tablespoons coconut oil (solid) or margarine
1/2 cup oat milk, nut milk or dairy milk, plus more for brushing
Preheat oven to 350 degrees. Put all the fruit in the chosen baking dish. Sprinkle the maple syrup and 1/2 teaspoon vanilla over the fruit, stir well and even out the fruit in the dish.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the solid coconut oil or margarine, rubbing it into the flour mixture with your hands, a fork or a small spatula. The coconut oil pieces should be no larger than peas.
Stir in the candied-ginger pieces.
Stir in the milk and the remaining 1/2 teaspoon of vanilla just until flour mixture is moistened.
|Bright red fruit sauce is a feature of this cobbler.|
Bake in the middle of the oven for 40 to 45 minutes, until the fruit is bubbling all over and the biscuits are golden brown. Remove from oven and allow to cool 10 minutes before serving.
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Dig In: Garden checklist for week of Sept. 25
This week's warm break will revive summer crops such as peppers and tomatoes that may still be trying to produce fruit. Pumpkins and winter squash will add weight rapidly.
Be on the lookout for powdery mildew and other fungal diseases that may be enjoying this combination of warm air and moist soil.
* Late September is ideal for sowing a new lawn or re-seeding bare spots.
* Compost annuals and vegetable crops that have finished producing.
* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.
* Plant for fall now. The warm soil will get cool-season veggies and flowers off to a fast start.
* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.
* Transplant lettuce, cabbage, broccoli, kale, Brussels sprouts and cauliflower.
* Sow seeds of California poppies, clarkia and African daisies.
* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.
* Divide and replant bulbs, rhizomes and perennials.
* Dig up and divide daylilies as they complete their bloom cycle.
* Divide and transplant peonies that have become overcrowded. Replant with "eyes" about an inch below the soil surface.
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