Rhubarb and strawberry cobbler with cornmeal biscuit crust
- Filling:
- Butter or vegetable oil spray;
- 3 cups trimmed and thinly sliced rhubarb (about 1 pound);
- 4 cups strawberries, capped and halved or quartered;
- 1 teaspoon rose water or orange flower water;
- 1⁄2 cup sugar;
- 1 tablespoon cornstarch.
- Cornmeal biscuit crust:
- 1 cup all-purpose flour;
- 1⁄3 cup cornmeal;
- 3 tablespoons sugar, divided;
- 11⁄2 teaspoons baking powder;
- 1⁄2 teaspoon kosher salt;
- 5 tablespoons butter, cut into small cubes and chilled;
- 2⁄3 to 1 cup heavy cream;
- Instant or all-purpose flour, for rolling;
- 1 large egg;
- 1 tablespoon ice water;
- Unsweetened yogurt, creme fraiche, or whipped cream, for serving.
Instructions:
- For the filling: Butter or spray a shallow 2-quart baking dish. Toss together the rhubarb, strawberries, and rose water in a large bowl. Add the sugar and cornstarch and toss to coat the fruit. Spread the fruit mixture into the prepared baking dish.
- For the crust:Preheat the oven to 375 F.
- Whisk together the flour, cornmeal, 2 tablespoons of the sugar, baking powder, and salt in a large bowl. Sprinkle the butter over the top and toss to coat. Use a pastry blender or your fingertips to work in the butter until the mixture resembles coarse bread crumbs. Use a fork to stir in enough cream to form soft dough that pulls in all of the dry ingredients.
- Turn the dough out onto a lightly floured surface. Gently knead the dough until it is smooth, about 5 turns. Pat or roll the dough to a 1⁄2-inch thickness. Use a biscuit cutter, cookie cutter, or knife to cut the dough into the desired shapes and arrange them over the filling. Make an egg wash by whisking together the egg and ice water in a small bowl, then lightly brush the biscuit tops with the mixture and sprinkle with the remaining 1 tablespoon of sugar.
- Bake until the biscuits are golden brown and the fruit juices are bubbling, 45 to 50 minutes. Let the cobbler cool for 15 minutes before serving. Top each serving with a small dollop of yogurt, if desired.