Ingredients
Method
- Start by setting your oven to 375°F. While the oven is warming up, find a 9×13 inch baking dish or a deep 10-inch cast iron skillet.
- In a large mixing bowl, toss together your strawberries and rhubarb pieces. Add the sugar, cornstarch, lemon juice, and vanilla. Stir everything gently until the fruit is evenly coated in a glossy film. Let the fruit sit for ten minutes to macerate while you work on the dough.
- In a separate medium-sized bowl, combine your flour, sugar, baking powder, and salt. Use a fork or a whisk to blend them together until everything is uniform.
- Take your cold, cubed butter and drop it into the flour mixture. Use a pastry cutter or two knives to work the butter into the flour. You are looking for a texture that resembles coarse crumbs. . If you don’t have a pastry tool, you can use your fingertips to rub the butter in.
- Pour the heavy cream and vanilla extract into the flour and butter mixture. Use a sturdy spoon or a spatula to stir until just combined. The dough should look a bit shaggy and moist, but it shouldn’t be as smooth as cake batter.
- Pour your fruit mixture, including all the sugary liquid at the bottom of the bowl, into your baking dish. Spread it out so it forms an even layer. Now, take your dough and drop it over the fruit in large spoonfuls.
- Take a little bit of extra heavy cream and brush it over the tops of the dough mounds. This helps the crust turn a deep, golden brown.
- Slide the dish into the oven and bake for 35 to 45 minutes. You are looking for two specific things: the fruit filling should be bubbling vigorously in the center, and the biscuit topping should be a rich gold color and firm to the touch.
Notes
If you have any cobbler left over, you can cover the dish with plastic wrap and keep it at room temperature for up to 24 hours.