Spring Fruit Cobbler

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Spring Fruit Cobbler
This crunchy-topped pie is a great use for fresh spring berries.Although most soft fruit will work in this recipes, I prefer to use strawberries, raspberries, and fresh rhubarb because of their sweet-tart flavor. The recipe calls for fresh fruit, but because it's being cooked down you can substitute frozen berries. If you do use frozen fruit, allow it to defrost slightly before cooking, and add an extra tablespoon of corn starch to thicken the added juices. This bright red dessert is best served fresh out of the oven with ice cream.
Yield: 1 Pie

For the filling:
  • 1 store bought pie crust, or 1/2 recipe flaky pie dough
  • 1 quart strawberries, hulled and quartered
  • 1 pint raspberries
  • 4 medium stalks rhubarb, sliced into 1/2" pieces on the bias
  • 1/2 cup granulated sugar
  • 1/2 cup port, or another sweet red wine
  • 4 tbsp. corn starch
  • Juice of 1 lemon
For the topping:
  • 1 1/3 cup flour
  • 1 tsp baking powder
  • 1/4 cup granulated sugar
  • pinch of salt
  • 1 stick unsalted butter, melted and cooled

  1. Preheat oven to 375
  2. In a medium saucepan, combine the strawberries, rhubarb, sugar, port, and lemon juice. Cook over medium-low heat for 6-8 minutes, or until the rhubarb is tender. Add the raspberries and corn starch, and continue cooking for another 3-5 minutes. Remove from heat and allow to cool 10 minutes.
  3. In a small mixing bowl, combine all ingredients for the crumb topping to form a homogeneous dough. Cover with plastic wrap and refrigerate until cool, about 10 minutes.
  4. When the topping has cooled completely, flake into pea-sized crumbs with a fork and reserve.
  5. Unroll the bottom crust in a 9-inch pie plate. Prick the bottom lightly with a fork, and crimp the edges. Fill with the cooled fruit, and cover completely with the crumb topping.
  6. Bake immediately on a sheet pan for 45 minutes, or until the filling has thickened and the topping is golden brown. Serve immediately with Creme Fraiche Ice Cream.