TWD: Cherry Rhubarb Cobbler

Here we are once again with more cobbler. We had a fabulous chocolately week last week and we are back with more fruit. Yes, we recently made cobbler. My point? This is like no other cobbler I've made or had before. The topping is different, the fruit combination is unique, the spices are slightly more exotic than your average cobbler - so really, other than some of the method and name - there really isn't anything of repetitiveness (is that even really a word) in this week's pick from Amanda from Like Sprinkles on a Cupcake.

For the sake of full disclosure, I didn't really try the fruit (again, I really don't like cooked fruit - it's a texture thing more than a flavor thing for me). I still like working with them as an ingredient because they are just so darn pretty (beautiful, beautiful cherries!). I did try some of the topping with the sauce made from the fruit and it was really good. I added some raw sugar to the top of the biscuits for extra sweetness and crunch.

The topping has a more "toothsome" texture to it and nutty flavor due to the use of whole wheat flour (Bob's Red Mill Whole Wheat Pastry Flour is what I used). The crust was really pretty incredible and different than a regular cobbler crust. It was almost like getting a "crisp" topping flavor in cobbler form. In fact, next time I use this recipe I may try mixing in some oat flour as well.

The main spice flavor used was the ground ginger. The ginger scent and flavor was pretty prominent, but not overwhelmingly so. I actually followed the recipe exactly for once (ok, almost exactly) and didn't switch out any components or flavors - other than using some Rainier Cherries - basically just for more color and a little twist - because we all know I can't ever leave well enough alone! The only other thing I did differently was to just use a small cookie dough scoop to make the balls of dough (so that I wouldn't overwork it at all).

Those that tried the whole thing really liked this - in fact, the hubby at first just said it was fine - then (as he continued to devour it) said it was "really pretty good" - which is actually pretty high praise from him.

I know I'll make it again, probably with peaches or something I like better. I was able to find some rhubarb and got a good deal (great deal really) on the cherries - almost 3 lbs at the Farmer's Market for $4.

Don't forget to check out all the other delicious cobblers this week by going to the Tuesdays with Dorie site and clicking away (you can even subscribe through bloglines and get updates all week long from this fantastic crowd of baking obsessed bloggers!).

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TWD: Mixed Berry Cobbler... Goes Peach

This week's recipe, chosen by Beth of Our Sweet Life was the Mixed Berry Cobbler. As you can see, there are no berries to be found here.

I have been planning on how I was going to make this cobbler all week. I really wanted to get my hands on some blackberries, blueberries and raspberries and try this recipe without fiddling for once, but, alas (yes, I just said "alas" - I'm a dork, what can you do?) I couldn't scrape together extra grocery money at any point to buy all those berries. You see, while berries are in season here for one small pint it is still $4 each so added altogether would be a killer. I didn't want to miss out this week though, and since I really prefer peach cobbler over any other baked or cooked fruit, well - today, you have peach cobbler from me.

Now, peaches aren't actually in season yet, but this is where my bottling excursion last summer comes in. I have been bottling (canning) peaches for the past couple of years and I like to use them in my peach cobbler even when peaches are in season because it just saves some work and I get to bake them for a shorter amount of time.

So, I used Dorie's biscuit top recipe, with the addition of a bit of extra sugar in the dough and some raw sugar on top (when is more sugar ever really bad after all?). I also decided to bake them in the emptied peach bottles because I really, really hate doing the dishes. I used the jar ring lids to cut out the top so they were the perfect size and I just cut a small vent circle out of the center.

I actually have a really, really favorite peach cobbler recipe that I've been stuck on for years now, but I wanted to really give Dorie's cobbler topping a try - especially with all the debate surrounding it amongst the other TWDers. The biggest complaint I was hearing from everyone was that the crust didn't have enough flavor. Well, it is just my opinion here, but it basically is just supposed to be a lightly sweet biscuit - so other than to increase the sugar just a bit (let's face it, when have I made anything "lightly" sweet) I didn't make any changes to the dough.

Now, though we aren't posting Dorie's recipes anymore I usually try to search and see if the week's recipe can be found online already and - even more fun this week - this one is online - but even better it has a recorded interview with Dorie! How cool is that! Anyway, Dorie even mentions that you could make this with peaches in the interview so that made me feel a little better about being berry-less.

My thoughts on the great crust debate? I really liked the crust and thought it was absolutely delicious. If I was making it with a sweet berry filling I'm not sure if I would add more sugar or not (other than the raw sugar on top). The crust baked up very nicely and was a snap to make. The proof? I didn't get around to starting to make my cobbler until about 9 pm tonight and it was all done in just about an hour (start, make, bake, cool a bit and eat).

Don't forget to see how the rest of the TWDers did on this one - it should be interesting with the great debate that was going on this week!

So, here is my peach "filling" recipe, which is adapted from my favorite peach cobbler recipe. If you have fresh peaches, just adapt that recipe a bit to add whatever spice you like.

Peach Cobbler Filling
2 pints bottled peaches, drained and cut into small chunks (approximately equal to 6 peaches)
1/3 cup sugar
2 Tablespoons corn starch
1 to 2 teaspoons ground cinnamon (to taste)
pinch of kosher salt
1 teaspoon pure vanilla extract

Combine all the ingredients in a non-reactive bowl and stir gently. Put into buttered dish and top with the crust. (The mini's baked each at 375 degrees F for about 20 minutes - til golden).

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