Classic Blueberry Rhubarb Cobbler with Biscuit Topping
Bake a delicious Blueberry Rhubarb Cobbler! This easy, classic recipe features a sweet-tart blueberry and rhubarb filling topped with soft, tender homemade biscuit dough.
Ingredients
(Based on 1x column)
Fruit Filling:
- ▢ 3 cups blueberries (fresh or frozen)
- ▢ 3 cups diced rhubarb (fresh or frozen, ½ to 1-inch pieces)
- ▢ ¼ cup granulated sugar
- ▢ 3 tablespoons all-purpose flour
Biscuit Dough Topping:
- ▢ 1 cup all-purpose flour
- ▢ ¼ cup granulated sugar
- ▢ ½ tablespoon (1 ½ teaspoons) baking powder
- ▢ ½ teaspoon kosher salt
- ▢ ⅛ teaspoon baking soda
- ▢ 5 tablespoons unsalted butter, cold and cut into small cubes
- ▢ ½ cup whole milk (plus 1-2 tsp for brushing)
- ▢ 2 tablespoons sanding or turbinado sugar (for topping)
Optional for Serving:
- ▢ Vanilla ice cream
Instructions
1. Prepare Oven, Dish, and Fruit Filling:
- Preheat your oven to 400°F (200°C).
- Butter your baking dish (a 2-quart dish, such as an 8×8-inch square pan or 9-inch deep-dish pie plate).
- In a large bowl, place the 3 cups of blueberries and 3 cups of diced rhubarb. (If using frozen fruit, there’s no need to thaw it first).
- Sprinkle the fruit with the ¼ cup of granulated sugar and the 3 tablespoons of all-purpose flour.
- Toss gently but thoroughly until the fruit is evenly coated.
- Transfer this fruit filling mixture to the prepared buttered baking dish and spread it into an even layer. Set aside.
2. Make the Biscuit Dough Topping:
- In a separate medium bowl, whisk together the 1 cup of all-purpose flour, ¼ cup granulated sugar, ½ tablespoon baking powder, ½ teaspoon kosher salt, and ⅛ teaspoon baking soda until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients.
- Using a pastry cutter, two knives in a crisscross motion, or your fingertips, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some small, pea-sized pieces of butter still visible.
- Pour in the ½ cup of whole milk. Using a fork or a rubber spatula, stir gently just until a soft, sticky dough forms. Be very careful not to overmix; overmixing will make the biscuit topping tough.
3. Assemble and Bake the Cobbler:
- Drop large spoonfuls of the prepared sticky biscuit dough over the fruit filling in the baking dish. It’s okay if there are some gaps between the spoonfuls; they will puff and spread as they bake.
- Lightly brush the tops of the dough with a little extra milk.
- Sprinkle the 2 tablespoons of sanding or turbinado sugar evenly over the milk-brushed dough.
- Place the baking dish in the preheated oven. (Placing it on a larger baking sheet can help catch any potential drips).
- Bake for about 30 minutes, or until the fruit filling is hot and bubbling vigorously around the edges, and the biscuit topping is puffed and a beautiful golden brown.
4. Cool Slightly and Serve:
- Let the hot Blueberry Rhubarb Cobbler sit at room temperature to cool for at least 25-30 minutes before serving. This crucial step allows the bubbly fruit filling to set and thicken slightly.
- Serve the cobbler warm, scooped into bowls.
- It is absolutely delicious served with a generous scoop of vanilla ice cream, if desired. The cold ice cream melting into the warm, saucy cobbler is perfection! Enjoy!