Blackberry Rhubarb Cobbler with Cream Cheese Glaze

Easy is a word that is tossed around a lot when it comes to cooking and food blogs. I’m guilty of it myself. I often wonder when I say something is easy if will feel easy to someone else who’s perception of “easy” may be quite different than my own. I used to use my daughter as a barometer. If she can take the r recipe to completion, then it’s easy. However, my daughter is a very experienced home cook at her young age of 14 years. She doesn’t find much hard unless it’s baking the precise and gorgeous baking of some of those cookie or cakes sites where layers of smooth perfectly made homemade frosting need to be applied or realistic cookie flooding needs to happen.

I also know some people equate easy to how much crap they need to pull from their cabinets to complete a recipe. I’ve seen lots of people pass by a recipe because the list of ingredients looks too long. However, sometimes that’s just a whole whack of seasoning. Others turn their noses up at a side that requires too many appliances. I thought about that when writing out the recipe for this cobbler. It requires a food processor, stand mixer or electric mixer and bowls. Is that easy? Also, does easy mean less time?

I don’t have an answer to these questions, but it’s definitely something I think about all the time. If you feel like it, drop me a line about what you think qualifies “easy” for you. It would really help. In the meantime, easy or not, you should really give this recipe a go. The pool of baked berries tastes like summer and the buttery biscuits with their drizzle of cream cheese glaze make this a pretty and constantly-craved dish.

The one thing I can confirm; it’s really easy to eat a lot of this cobbler.

Blackberry Rhubarb Cobbler with Cream Cheese Glaze

Every bite of this dessert is a taste of glorious summer and the slightly sweetened biscuits drizzled with cream cheese glaze only make this baked goodness that much more special to eat on a bright, sunny day.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 people

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

For the biscuits:

• 2 cups all purpose flour
• 2 tbsps granulated sugar
• 2 tbsps baking powder
• 1/4 tsp salt
• 1/2 cup cold unsalted butter
• 1/2 cup buttermilk, plus 1 tbsp

For the filling:

• 3 cups fresh blackberries
• 3 cups diced rhubarb
• 1/4 cup granulated sugar
• 2 tbsps cornstarch
• 1 tbsp lemon juice (about half a lemon)
• zest of half a lemon
• 1 tbsp coarse sugar

For the cream cheese glaze:

• 1 8 oz. package cream cheese, room temperature
• 1/2 cup milk, room temperature
• 1/2 cup sifted confectionary sugar
• 2 tsps real vanilla extract
• 1 tsp lemon zest

Method

 

1. Preheat the oven to 350°F. Place a rack in the middle of the oven.
2. In a food processor, whiz the flour, sugar, baking powder and salt for biscuits. Cut in the cold butter and process until it forms a course meal. Add the buttermilk slowly until the dough comes together.
3. In a large bowl, mix blackberries, rhubarb, sugar, cornstarch, lemon juice and zest.
4. Pour fruit mix into a greased 9×9-inch baking pan or 9-inch pie pan. Pat handfuls of dough into 1/4 to 1/2-inch thick, palm-sized disks. Lay the dough over the fruit filling. Brush the tops of the biscuits with the remaining tablespoon of buttermilk and sprinkle with coarse sugar.
5. Place the cobbler on a baking sheet in the oven. Bake until the biscuits are golden brown around the edges and the fruit filling is bubbling, 45 to 50 minutes.
6. Meanwhile, in a bowl of a stand mixer or using a hand mixer, beat the cream cheese until smooth. Add the milk, confectioners’ sugar and vanilla extract and beat until smooth. Set aside.
7. Let the cobbler cool and then drizzle the cream cheese glaze over top. Serve immedatetly with extra glaze on the side for dipping.