Strawberry-Rhubarb Cobbler

Esti Friedman Esti Friedman
3.0 (2 reviews)

This cobbler is an absolute staple in my mother’s house. It’s one of those recipes that has withstood the test of time. It’s versatile enough to be used as a side dish or dessert (with a scoop of ice cream), and you can bake it in a pan or individual ramekins, depending on your needs.

1h 20m 6
Easy Vegetarian Pescatarian Vegan Parve

Contains: Gluten, Wheat

Directions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Mix crumb ingredients by hand until moist, slightly sticky crumbs form. Set aside.

  3. Mix all filling ingredients very well until fully combined and fruit juice is syrupy. Spread fruit mixture into a 10×16 pan. Sprinkle crumb mixture on top and gently press down. Bake for one hour, or until crumbs are golden brown and syrup is bubbly and thick.

  4. Serve as a side dish or as a dessert topped with a scoop of ice cream.

About

Tips:
The filling tends to drip while baking, so you may want to place the baking pans or ramekins on a baking sheet instead of directly on the oven racks.

Variations:
If you want to bake these in ramekins instead of in a single pan, bake for 45 minutes to one hour.

Description:
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3.0 out of 5

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1 Comment

Rachel Warshower •

This was a very disappointing recipe. The amount of sugar specified for the fruit mix is just not enough. It was sour! And the crumbs, once baked, had no discernable texture, and felt like dry flour. I wish somebody would have taken the time to test this recipe first, because it simply does not work.