To this day I still get teased about an incident that happened when I was 5(-ish). Now that I have two five year old little girls that love strawberries as much as I ever have, I can see exactly how it all went down! They are like the Forest Gump of strawberries. They love strawberry pie, strawberry cobbler, strawberry ice cream, strawberry gumbo….. You see where I’m going here.
I’m certain it was a day much like today, but it was the mid-eighties. My grandmother had brought strawberries home from the local Amish to make jam, shortcake and pie. She left them set on the kitchen counter while she visited with my parents outside while snuck in for a small snack. Several hours later, after returning home, I broke out with a spotted rash from head-to-toe. My family assumed I had been in contact with chicken pox, the rash was later determine that it was an allergic reaction to eating so many berries!!
Today I took my kids to Amish country to find berries to create out own summer berry memories. We hit the jackpot with strawberries AND rhubarb, returned home and quickly whipped up this delicious cobbler. The recipe began as a strawberry cobbler but I like it for all kinds of fruit cobblers with just a bit of modification. I chose to use the following recipe today;
Strawberry Rhubarb Cobbler
- 1/2 cup butter
- 4 cup fresh strawberries stemmed and washed
- 1 cup rhubarb chunked and washed
- 1-1/2 cup granulated sugar divided
- 1 cup flour
- 1 tbsp baking powder
- 1 cup milk
- juice of one lemon (optional)
- 1 tbsp flour (see directions)
Melt butter in bottom of 9x13 baking dish.
Combine washed strawberries and rhubarb in bowl. Coat even with lemon juice, 1/2 cup sugar and flour, if you choose to use it. The flour is used to thicken the filling, if you are using super juicy fruit you will want to include the flour but if your fruit seems a bit less ripe or not so juicy then omit.
Pour fruit mixture over butter. In clean bowl add the one cup of remaining sugar, one cup of flour, baking powder and milk. Stir ingredients gently to combine, batter will resemble pancake batter, pour over fruit in the pan.
Place in preheated over at 375* for 50 minutes, bake until golden brown.
Some ways I like to modify this recipe is by adding spices. If I were using peaches for the filling I would include some cinnamon. If I were using apples I would add some of my apple pie spice blend. The cobbler topping is a bit reminiscent of a chewy butter cake, it is delicious with just a bit of sugar dusted over top before baking also. The sugar adds a nice crunch on top.