Blueberry Rhubarb Cobbler

Serves 8


For the filling:
3 cups blueberries
3 cups diced rhubarb
1/4 cup granulated sugar
3 tablespoons all-purpose flour

For the dough:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 tablespoon baking powder
1/2 teaspoon kosher salt
1/8 teaspoon baking soda
5 tablespoons unsalted butter, cold and cut into cubes
1/2 cup whole milk, plus more for brushing
2 tablespoons sanding or turbinado sugar


Preheat the oven to 400°F.

In a large bowl, toss the blueberries and rhubarb with the sugar and flour until evenly coated. Place the filling in a buttered baking dish (about 2 quarts and 1 1/2 to 2 inches deep). Set aside.

Make the dough by whisking together the flour, sugar, baking powder, salt, and baking soda in a bowl. Cut in the butter using a pastry cutter or your fingers until you have course crumbs. This can also be done in a food processor. Add the milk and stir gently until it just forms a sticky dough; do not over mix. Place large spoonfuls of dough over the fruit in the baking dish. Lightly brush the dough with milk and sprinkle with sugar.

Bake for about 30 minutes, or until the fruit filling is bubbling and biscuits are puffed and golden. Let it sit at room temperature to cool for about 25 minutes.

Serve warm with vanilla ice cream.


If you make the cobbler ahead of time, you can reheat the dessert in a 350°F oven.

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