Description
Throw early spring berries and rhubarb into a simple cobbler or crisp served warm with a scoop of ice cream. Adapted from Eating Well.
Ingredients
Scale
for the filling
- 4 (or more) stalks fresh rhubarb, sliced
- 2 cups (or less) fresh raspberries (use about 4 cups fruit)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
for the topping
- 1/2 cup spelt flour (or all purpose flour)
- 3 tablespoons packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven to 375F.
- Coat a small baking pan with baking spray, I used one about 6×7″
- Combine the rhubarb, raspberries, granulated sugar, cornstarch, and cinnamon in a medium bowl.
- Combine the flour, brown sugar, baking powder and salt in a medium bowl, sprinkle the butter pieces on top and rub in with your finger tips until just combined. Stir in the chopped pecans.
- Spoon the filling into the prepared pan, then add the topping.
- Bake for about 45-50 minutes or until the hot red fruit is bubbling around the edges.
- Cool for a few minutes and serve warm with frozen vanilla ice cream or yogurt.
- Category: Baking, Desser