I wanted so badly to make a cherry rhubarb cobbler because I've never eaten rhubarb before and because cherry + rhubarb sounded like a nice combination. Somehow, I never made it to the supermarket to pick up a bag of frozen rhubarb. Without the rhubarb, it just didn't feel worth it to pit a pound of cherries! Instead, I used a half a box of strawberries that were a little too ripe to be eaten, but would make a delicious filling and tossed in some blueberries so that there would be more filling.
Usually, I make my TWD recipes during the weekend, but it got so busy with birthday parties and work. To make clean up a lot faster and more convenient, I just rubbed the butter into the flour with my fingers and mixed the rest of the dough by hand. Somehow, I forgot about the whole wheat flour and added all purpose twice. I was afraid that the biscuit would be done before the fruit so I popped the filling in the oven first for 25 minutes as I prepared the dough (a trick I learned from Cook's Illustrated). Good thing the filling was precooked or the biscuit would have been way overdone... although that may not have been a bad thing as the filling made it a little soggy.
I didn't have a deep dish for baking and had to settle with my 8x1.5 inch cake pan. Thankfully the biscuit tasted so good because it was overtowering on top just a couple berries. This was the first time I've had cobbler, but I knew it wouldn't be the dessert for me. Sogginess has always been something that turns me away.. I can't even use mayo in my sandwiches because of the sogginess factor. I actually had to eat this hot before the juices soaked into the biscuit.
Thanks to Amanda of Like Sprinkles on a Cupcake for choosing this recipe, which can be found on her site and in Dorie Greenspan's Baking: From my Home to Yours. Don't forget to checkout the TWD Blogroll!
