When you feel like making pie but just can’t be bothered with fussing with a rolling pin, try this cobbler recipe. This strawberry rhubarb cobbler retains the satisfying rustic homemade joy of traditional pie, enough to please any pie lover, but no one is slaving away in the kitchen either.
This particular strawberry rhubarb cobbler recipe uses whole wheat pastry flour but regular all purpose could definitely be substituted if you don’t have whole wheat on hand. Sneaking whole grains into treats is always good but not always necessary. If you have extra rhubarb on hand feel free to substitute an extra cup of chopped rhubarb for the apple.
Strawberry Rhubarb Cobbler(16 pieces)
* I used whole wheat pastry flour instead of all purpose flour. I also used almond milk in place of regular milk. Substituting the regular flour and milk should work just fine.
Turn the oven on to 375F. In a medium bowl stir together flour, baking powder, salt and sugar. Chop butter into pieces and add to the dry ingredients. Using your fingers break the butter into the mixture pressing it into the dry ingredients. You want the butter pieces to be no bigger then peas. Once combined gently stir in milk until just barely combined. The moisture should be thoroughly wet but still lumpy. Set aside for 10 minutes while you prepare your fruit.
In a medium bowl toss together rhubarb, strawberries and apple. (When you are cutting the fruit, you don't need to be too fussy. My pieces varied from 1/2"-1" in size.) Sprinkle sugar and flour on top and toss to combine. Pour into an 8 x 8 baking dish or pie plate.
Once the wet mixture has had it's ten minutes to chill out, spoon on top of the fruit in clumps. Using your fingers can be fun too. Bake for 20-25 minutes or until the top has set and the fruit is bubbling.