Description
Have you ever tasted a dessert that feels like a warm summer hug? That’s what Blueberry Rhubarb Cobbler is all about – juicy blueberries, tangy rhubarb, and fluffy biscuits baked into a bubbly, golden treat! But here’s the big question: Why does this homemade cobbler taste so much better than anything from a box? The answer lies in fresh ingredients, a simple dough, and a little love.
Ingredients
To make Blueberry Rhubarb Cobbler, you’ll need a few simple ingredients for the filling and dough. Here’s what you’ll use and why each one matters:
Filling Ingredients
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Blueberries (3 cups): Fresh or frozen, they add sweet, juicy bursts and antioxidants.
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Rhubarb (3 cups, diced): Brings a tart, zesty flavor and fiber. Use fresh or frozen (thawed and drained).
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Granulated Sugar (¼ cup): Sweetens the fruit to balance rhubarb’s tartness.
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All-Purpose Flour (3 tbsp): Thickens the filling so it’s juicy but not runny.
Dough Ingredients
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All-Purpose Flour (1 cup): The base for fluffy, tender biscuits.
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Granulated Sugar (¼ cup): Adds sweetness to the dough, complementing the fruit.
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Baking Powder (½ tbsp): Helps the biscuits rise and stay light.
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Kosher Salt (½ tsp): Enhances all the flavors.
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Baking Soda (⅛ tsp): Works with the milk to make the biscuits fluffy.
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Unsalted Butter (5 tbsp, cold, cubed): Creates a flaky, rich texture in the dough.
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Whole Milk (½ cup, plus more for brushing): Binds the dough and adds moisture. Brushing with milk helps the topping brown.
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Sanding or Turbinado Sugar (2 tbsp): Sprinkled on top for a sparkly, crunchy finish.
Substitutions and Variations
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Gluten-Free: Use a 1:1 gluten-free flour blend for the filling and dough.
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Vegan: Swap butter for vegan margarine and milk for plant-based milk (like almond or oat).
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Fruit Swap: Replace blueberries with raspberries or blackberries, or use apples instead of rhubarb (adjust sugar to taste).
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Low-Sugar: Cut sugar in the filling to 2 tbsp and use a natural sweetener like honey in the dough.
These ingredients are easy to find and come together for a dessert that’s bursting with flavor!
Instructions
Step 1: Prepare the Filling
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Preheat your oven to 400°F.
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In a large bowl, toss 3 cups blueberries and 3 cups diced rhubarb with ¼ cup sugar and 3 tbsp flour until evenly coated.
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Grease a 2-quart baking dish (1½ to 2 inches deep) with butter.
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Pour the fruit mixture into the dish and spread it evenly. Set aside.
Tip: If using frozen fruit, thaw and drain it first to avoid a watery filling. Stir gently to keep the berries whole.
Step 2: Make the Dough
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In a medium bowl, whisk together 1 cup flour, ¼ cup sugar, ½ tbsp baking powder, ½ tsp salt, and ⅛ tsp baking soda.
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Add 5 tbsp cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until it looks like coarse crumbs with pea-sized butter bits.
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Pour in ½ cup whole milk and stir gently with a fork until a sticky dough forms. Don’t overmix – it should be lumpy!
Tip: Keep the butter cold for flaky biscuits. You can use a food processor for this step, but pulse just until combined.
Step 3: Assemble the Cobbler
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Drop large spoonfuls of dough over the fruit in the baking dish. It’s okay if some fruit peeks through – it doesn’t need to cover everything.
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Lightly brush the dough with a little milk.
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Sprinkle 2 tbsp sanding or turbinado sugar over the dough for a crunchy top.
Tip: Use a cookie scoop or tablespoon for even dough portions. Don’t press the dough down – let it stay fluffy.
Step 4: Bake the Cobbler
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Bake at 400°F for 30-35 minutes, until the fruit is bubbling and the biscuits are puffed and golden.
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Check halfway through – if the top browns too fast, cover loosely with foil.
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Let the cobbler cool at room temperature for 15-20 minutes to set.
Tip: Place a baking sheet under the dish to catch any drips if the filling bubbles over. Serve warm for the best taste!