Apple Rhubarb Cobbler with Drop Biscuits
- 1 cup light brown sugar, packed
- 2 tablespoons Clabber Girl Cornstarch
- 1/4 cup water
- 4 1/2 cups apple slices, about 3 medium-size, peeled, cored and sliced thin
- 1 1/2 cups rhubarb, diced
- 2 teaspoons vanilla
- Drop Biscuits:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon Clabber Girl Baking Powder
- 1/2 teaspoon salt
- 1 cup buttermilk, more as needed
- 3 tablespoons light brown sugar
Preheat the oven to 350°F. You will need a 9-inch square baking dish.
For the fruit: Stir the brown sugar and Clabber Girl Cornstarch together in a saucepan and add the water, apples and rhubarb. Bring to a low boil over medium heat and cook, stirring constantly, for about 8 minutes until the mixture thickens and becomes translucent.
Remove from the heat, stir in the vanilla and pour into the baking pan. Set aside and allow to cool somewhat.
Whisk together the flour, sugar, Clabber Girl Baking Powder and salt. Using a wooden spoon, stir in the buttermilk till the mixture gathers into a ball. The dough should be blended and quite sticky. Do not knead the dough! Add a few more tablespoons of buttermilk if necessary.
Drop the biscuit dough over the fruit in the prepared pan. Sprinkle the 3 tablespoons of brown sugar evenly over the top.
Bake for about 25 to 30 minutes, or until the filling is bubbly and the biscuits are browned. Serve warm.
Many desserts call on lemon juice or zest to create a contrast for the sweetness of the other fruit. That's not necessary with puckery, tart rhubarb. Choose a good baking apple such as Granny Smith, Jonathan or Gala.
Recipe by Mani Niall