TANGY GOAT CHEESE MINGLES!
This is an amazing cobbler that can be adapted for any type of fruit. My family loves the cobbler topping.
~ Leslie
– Preheat the oven. – 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. 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 coarse crumbs. 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 until the fruit filling is bubbling and biscuits are puffed and golden. Let it sit at room temperature to cool. – Serve warm with vanilla ice cream.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...