Fruit Cobbler

rhubarb cobblerIn my never-ending spring search for things to do with rhubarb, I found a Robin Hood Flour cobbler recipe in my recipe scrapbook. A cobbler has fruit on the bottom with a cake-like topping. It looks impressive but is actually quite simple. That’s what you want if, like me, you can’t bake. I found this recipe especially easy.

Bumbleberry Cobbler

fruit-mixture(Bumbleberry just means a mixture of berries and fruit. So I used what I had. Rhubarb, frozen cherries and half a jar of apple butter. I just added it up to the same quantity – 7 cups – of fruit.)

Fruit

4 cups (1 L) thinly sliced peeled apples (or not peeled)
1 cup (250 mL) fresh or frozen strawberries, halved
1 cup (250 mL) fresh or frozen raspberries
1 cup (250 mL) fresh or frozen blueberries
1/2 cup (125 mL) Splenda granular (I used same of sugar)
1/3 cup (75 mL) all purpose flour
1/3 cup (50 mL) orange juice or water

Combine all ingredients. Mix well. Spread in greased 9″ (2.5 L) square cake pan or baking dish.

Topping

1 2/3 cups (400 mL) all purpose flour
2 tbsp (30mL) Splenda granular (I used sugar, same amount)
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter
1 cup (250 mL) milk (or buttermilk)

*Combine flour, sweetener, baking powder and salt in mixing bowl.

*Cut in butter with pastry blender (or fork) until mixture is crumbly.

*Add milk, stirring until moistened.

*Drop spoonfuls of batter over fruit, spreading lightly to cover surface.

Place pan on piece of foil (or baking tray) to catch any drips that boil over.

Bake at 400°F (200°C) for 25-30 minutes, or until top is golden. Serve warm. (Especially good with whipped cream or vanilla ice cream on top!)

Tip: Vary the berries to suit your personal taste and what’s in season.

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