One-Bowl Strawberry Rhubarb Cobbler with Orange-Scented Biscuits
This easy comfort dessert is quick to make and only requires one bowl. You make the filling in the bowl, empty it into the baking dish, and then make the biscuit topping in the same bowl. There’s no need to even wash the bowl! I added an orange scented biscuit topping to the cobbler but if you want a more traditional cobbler, I have notes at the end of the recipe on how to omit the orange.
Course Dessert
Cuisine American
Keyword cobbler, orange, rhubarb, strawberry
Prep Time 45 minutesminutes
Cook Time 35 minutesminutes
Cooling time 20 minutesminutes
Calories 958kcal
Author Irvin
Ingredients
Filling
1poundrhubarb5 large stalks (roughly 1-inch thick and 12 – 14 inches tall)
1poundstrawberries
1medium-sized apple
3/4cupwhite sugar
3tablespoonstapioca starch or cornstarch
1tablespoonraspberry vinegarsee note below on substitutions
Biscuit Topping
2cupsall-purpose flour280 g
1/4cupwhite sugar50 g
2teaspoonbaking powder
1/2teaspoonkosher salt
Zest from 1 medium-sized orange
6tablespoonscold unsalted butter
1/4cupfresh squeezed orange juiceroughly from one medium orange (see note after recipe)
1/2cupmilkany kind, maybe a little more or less (see note after recipe)
To finish
1tablespoonmilk
2tablespoonwhite sugar
Instructions
Preheat oven to 375°F. Make the filling by cutting the rhubarb into 1-inch chunks and adding them to a medium-sized bowl. Destem and hull the strawberries and cut them in half if they are large, adding them to the bowl. Peel and core the apple, then grate it into the bowl.Add the sugar, tapioca starch (or cornstarch) and the raspberry vinegar (see note after recipe for substitions). Toss to coat the fruit, then scrape the filling and any accumulated juices into a 3-quart ceramic or glass baking dish (typically 9 x 13 x 2-inches).
Make the biscuit topping by placing the flour, sugar, baking powder, kosher salt and orange zest in the same bowl that you made the filling. No need to clean it. Cut the butter into 1/2-inch chunks and sprinkle it over the dry ingredients.
Using your fingers, smash the butter into small pieces, about the size of a pea.Squeeze the juice of the orange into a glass measuring cup. You should have roughly 1/4 cup but you could have a little more or less. Add milk to the measuring cup until you have 3/4 cup of liquid (roughly 1/2 cup milk and 1/4 cup orange juice). Drizzle the liquid over the dry ingredients, tossing the mixture with a fork. Keep doing this, until all the liquid is incorporated and a dough forms.
Using a large spoon, drop dough balls, roughly 2-inches in diameter, over the top of the cobbler filling. Cover the entire top of the cobbler, leaving about 1-ich of space between the dough balls.
Brush the top of the biscuits with the milk, then sprinkle the top of the biscuits with sugar. Bake in the oven for 35 to 40 minutes, or until the filling is bubbling in the middle of the cobbler and the biscuits are golden brown on top. Let cool for at least 20 minutes before serving or let it cool completely to room temperature. Serve by itself or with vanilla ice cream or a dollop of whipped cream.
Notes
Note 1: I used raspberry vinegar to add a slightly acidity to the filling, giving it a juicer flavor. The raspberry also boosts the berry notes in the cobbler. If you don't have raspberry vinegar, swap out the same amount of balsamic vinegar, apple cider vinegar or lemon juice. If you don't have any of those vinegars, just omit the vinegar or lemon juice. The cobbler will still taste great. Do not use plain white vinegar, as it is too harsh for this recipe.Note 2: Oranges come in various sizes. Use a small to medium orange for this recipe. Depending on how large it is, you will get 3 tablespoon up to 1/3 cup of orange juice. Just fill the remaining measuring cup with milk. Don’t use more than 1/3 cup of orange juice though, as the milk is key in keeping the biscuit tender.Note 3: If you don’t want to orange-scented biscuits, just omit the orange zest and the orange juice. Use 3/4 cup of milk as the liquid.