Apple Rhubarb Cobbler with Drop Biscuits
-no fat added-
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.
1 cup light brown sugar, packed
2 tablespoons 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
2 cups all purpose flour
1/4 cup white sugar
1 tablespoons baking powder
1/2 teaspoon salt
1 cup buttermilk, more as needed
3 tablespoons light brown sugar
Preheat the oven to 350 degrees. You will need a 9 inch square baking dish or Pyrex pan.
For the fruit:
Stir the brown sugar and corn starch 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, 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. Makes about 8 servings.