makes 9 servings
For the filling:
6 stalks rhubarb, rinsed and cut into 1/2" slices
4 cups cherries, pitted and chopped
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 teaspoon lavender vanilla bean sugar [optional]
1/3 cup sugar
juice of one lemon
zest of one lemon
1. Combine the sliced rhubarb and cherries in a large bowl. Stir in the cornstarch, cinnamon, sugar, lemon juice, and lemon zest.
2. Let the fruit mixture sit for at least 15 minutes before putting together the whole dish.
For the cobbler biscuit topping:
3/4 C whole wheat pastry flour
3/4 C unbleached all-purpose flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon kosher salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
3/4 cup cold organic half and half, plus more for brushing
turbinado sugar for sprinkling
1. Add the flours, baking powder, and salt to the bowl of a food processor. Pulse until combined.
2. Add in the small pieces of cold unsalted butter. Pulse until the mixture resembles coarse cornmeal.
3. Dump the contents of the food processor into a large bowl.
4. Pour in the cold half and half while stirring the mixture with a wooden spoon. Continue stirring until the dough begins to come together.
5. Form the dough into a large ball. Make nine small dough balls out of the large dough ball. Set the dough balls aside.
To make the cobbler:
1. Preheat the oven to 375 degrees.
2. Pour the fruit mixture into the bottom of an 8x8 glass baking dish. Make sure to spoon in any juices remaining in the bowl.
3. Place the dough balls onto the fruit mixture, spacing them evenly.
4. Brush each dough ball with half and half. Then sprinkle each ball with turbinado sugar.
5. Bake for 40-50 minutes, or until the biscuits are golden brown and the fruit is bubbling. (In order to prevent a potential mess in your oven, place the baking dish on a baking sheet covered with aluminum foil to catch any spillage.)
6. Allow to cool at least 30 minutes before serving.
7. Serve with a small (or large!) scoop of vanilla ice cream.