Hi. I'm Becky, and I love to eat. 

Rhubarb & Apple with Maple Syrup Biscuits Cobbler

Rhubarb & Apple with Maple Syrup Biscuits Cobbler

Rhubarb season! I have a big old rhubarb plant in my garden that was there when we bought the house. The only reason it's still alive is that it is completely self sufficient; I ignore it all year, look out the window and see it's ready for harvest, chop it down and eat it. It's the best member of our family.

It was a rainy weekend, which called for some baking! I didn't feel like going to the store, so this cobbler is hacked together with what I could find in the fridge, freezer and pantry. It turned out great with a sweet apple and tart rhubarb mixture, topped with maple syrup and cinnamon biscuits. This dish would be a great addition to Easter brunch, or a make-ahead Summer dessert. I'd suggest serving it warm with fresh whip cream or vanilla ice cream on top. Enjoy!

Rhubarb & Apple with Maple Syrup Biscuits Cobbler

Fruit filling

  • 5 cups chopped rhubarb
  • 1 apple, quartered and sliced thin
  • 1/4 cup lemon juice
  • 1 tbsp vanilla extract
  • 2 tbsp corn starch
  • dash of salt
  • 1 cup packed brown sugar
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon

Biscuits

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 tbsp lemon juice
  • 1/2 tsp cinnamon 
  • 1/2 cup (8 tablespoons) cold salted butter cubed
  • 1/2 cup pure maple syrup, plus 2 tbsp to drizzle after baking
  • 1 tsp course ground salt to finish, if desired

Pre-heat your oven to 350*, spray a 10" cast iron skillet, or comparable casserole dish, set aside.

In a large mixing bowl, toss together chopped rhubarb and 1 apple, quartered and thinly sliced. In a small dish, mix together lemon juice, vanilla and corn starch until you've made a smooth slur. Pour over fruit and mix well. Add in spices and sugar, and toss until fully combined. Transfer into the sprayed cooking dish and set aside.

In a large clean mixing bowl, stir together flour, baking powder, salt and cinnamon. Add in milk, 1/2 cup maple syrup and lemon juice; stir until combined. Add in cold butter, cubed into 1 tbsp pieces. Cut butter in with a pastry knife; once you've cut the butter in, dump the dough onto the counter and work butter in until fully mixed. Lightly flour the surface, and roll out dough to 1/2 inch thickness. Cut biscuits with round glass, and arrange on top of fruit; repeat with dough until fully used.

Place in oven and bake for 35 minutes. Remove from heat, sprinkle with coarse salt, if desired, and drizzle with remaining maple syrup. Serve warm with fresh cream or vanilla ice cream!

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