Hello lovelies,
When baking summer deserts, I think a lot of people prefer something light and fresh like cheesecakes or pavlova’s and often, deserts like a fruit cobbler are almost always put into the winter category for seasonal deserts which means they are often forgot about.
I’m here today to change that!
You guys know me well enough by now to i’m a lover of finding a good flavour combination and one combination I always come back too every year when creating deserts is raspberry and rhubarb.
The sweetness and tartness of the two fruits complement one another beautifully and are guaranteed to get your taste buds dancing. Therefore, when thinking of what fruits would shine in a cobbler, I knew this combination was the one.
Damn, was I right! Honestly, I hate to make my head any bigger but this fruity combination with the cookie-dough-like cobbler topping is just sensational.
Paired with some fresh cream or even some warm custard, this summer fruit cobbler is an absolute must try!
So, if you like the sound of today’s cobbler then you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert
Servings: 3 Large Portions
Prep: 15 Minutes
Bake Time: 40-50 Minutes
Overall Time: 1+ Hour
Ingredients You Need For The Cobbler Topping:
- 125g Of Plain Flour
- 100g Of White Granulated Sugar
- 55g Of Light Brown Sugar
- 0.75tsp Of Baking Powder
- 1tsp Of Vanilla Bean Paste / Extract
- 113g Of Unsalted Butter, Melted
Ingredients You Need For The Fruit Filling:
- 400g Of Fresh Rhubarb, Chopped Into Small Pieces
- 350g Of Fresh Or Frozen Raspberries
- 65g Of White Granulated Sugar
- 3tbsp Of Cornflour
How To Make The Fruit Filling:
- Firstly, gather together your equipment and ingredients, prepare your dish of choice and preheat the oven to 190C / 170C Fan / Gas Mark 5.
- Secondly, in a large mixing bowl, mix together 400g of chopped rhubarb, 350g of raspberries, 65g of white granulated sugar and 3tbsp of cornflour, until combined.
- Transfer the mixture into the base prepared dish and spread out evenly.
How To Make Cobbler Topping:
- Now, in a large mixing bowl, whisk together the 125g of plain flour, 100g of white granulated sugar, 55g of light brown sugar and 0.75tsp of baking powder.
- Next, into the same large mixing bowl, add in the 113g of melted unsalted butter and 1tsp of vanilla extract and mix the wet ingredients in with the dry until the mixture resembles cookie dough.
- Sprinkle the cobbler topping evenly over the fruit filling.
- Place the cobbler into the oven and bake for 40-50 minutes, until the topping is brown and the fruit filling is bubbling.
- Finally, once baked, remove from the oven and allow to cool for 10 minutes before serving.
That’s your Raspberry & Rhubarb Cobbler prepared, baked and cooled, ready for you to enjoy!
Notes:
- I would recommend eating this cobbler on the day of making, however, you can scoop the cobbler into airtight containers and store in the fridge for up to 3-4 days.
- You could also place the cobbler into an airtight container and freeze for up to a month. I would recommend thawing overnight and then placing into the oven to re-heat.
- This is a very versatile recipe, you can swap the fruits to whatever you’d prefer.
I just love how quick and easy this summer desert is to throw together. It’s such a simple recipes with simple ingredients that just work beautifully with one another.
From this day onwards, I don’t want to hear that cobblers are winter deserts. Cobblers can be throughly enjoyed all year round and that is exactly what I shall be doing *wink wink*.
Let me know in the comments below if you make this cobbler yourself and if you do, what your thoughts are on it. Are you a cobbler lover? Did you enjoy this fruity combination?
Sending you all tons of love & hugs as always,
Elle xo
