This is the most unusual cobbler I have ever made or eaten. It is almost steamed by the time it’s done baking, but it has a crispy, shiny coating on the top. You can use any berries or stone fruits. My absolute favorite combination is strawberry-rhubarb. Another good combo is blueberry- strawberry- raspberry, as shown here.
I have also made it with peaches, plums and even apples. You cannot go wrong. Included in the recipe are gluten free and dairy free directions because I am not going to give up a good thing, just because I cannot eat like I used to.
- Enough fruit to fill a 9X13 pan ¾th full...6 cups?
- 1½ cup sugar
- 4 Tbsp butter
- 2 cups flour (can use whole wheat)
- 2 tsp baking powder
- 1 cup milk
- 1 tsp vanilla
- 1 cup sugar
- 2 Tbsp cornstarch
- 2 cups hot water
- Fill the pan ¾ with fruit.
- Cream 1½ cups sugar with butter.
- Add the vanilla and milk.
- Combine the flour and powder.
- Mix into the butter mixture.
- Spread the batter on top of the fruit.
- Combine the 1 cup sugar and cornstarch in a bowl and sprinkle evenly over the batter.
- Carefully pour the hot water over everything.
- Bake 75 minutes at 350 degrees.
- Serve with whipped cream or vanilla ice cream, if desired.
For gluten-free, substitute all-purpose gluten free flour for flour.
For refined sugar free, use coconut sugar in place of white sugar, but note that the biscuits will be tan, as in the photos. With white sugar, they stay white.