Strawberry Rhubarb Cobbler with Honey Butter Biscuits.
Make Strawberry Rhubarb Cobbler with Honey Butter Biscuits: rustic skillet cobbler topped with honey-butter biscuits, serve warm.
Ingredients
- 3 cups fresh or frozen strawberries (halved or quartered)
- 2 cups diced rhubarb (about 2 stalks)
- 1/2 cup coconut sugar (may sub brown sugar or granulated sugar)
- zest of 1 lemon
- 2 teaspoons vanilla
- teaspoon pinch of sea salt (about 1/4)
- 1/4 cup honey
- 2 tablespoons salted butter (melted)
- whipped cream (for serving)
Biscuits :
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 8 tablespoons cold salted butter (cubed, or unsalted with a pinch of salt)
- 1/2 cup buttermilk
- 1/4 cup honey
- coarse sugar (for sprinkling (optional))
Instructions
Step 1: Preheat and Prep the Skillet
Preheat the oven to 375°F and lightly rub a 10–12 inch cast iron skillet with a smear of softened butter or a quick spray of cooking oil so the filling won’t stick; set the skillet on the Luna Pearl granite surface while you assemble the other components. This step is about creating a lightly anointed, heat-ready vessel—note the subtle sheen of the butter against the matte cast iron and the clean, cool stone beneath it.
Step 2: Toss the Fruit Filling
In the skillet combine the halved or quartered strawberries, diced rhubarb, coconut sugar, lemon zest, vanilla and a pinch of sea salt; toss gently until the fruit is evenly coated and the sugar begins to macerate the berries, producing a glossy, ruby syrup. Let the mixture sit briefly so bright strawberry juices mingle with sharp rhubarb threads, tasting the sweet‑tart balance and noticing how the fruit starts to soften yet still holds shape.
Step 3: Make the Honey Butter Biscuit Dough
In a large bowl whisk together the flour and baking powder until even, then cut the cold cubed butter into the flour until coarse, pebbled crumbs remain—those small butter pockets are what will create flaky layers. Whisk together the buttermilk and honey and pour into the dry mix; stir gently until just combined, using hands only at the end to bring the dough together. The dough should be slightly sticky but structured, dotted with visible butter flecks and faint honey ribbons.
Step 4: Shape and Arrange the Biscuits on the Filling
Use a 1/4-cup scoop or press the dough on parchment and cut rounds with a biscuit cutter; place each raw biscuit round directly on top of the fruit in the skillet, spacing them so edges touch and some dough sinks slightly into the juices. Sprinkle the biscuits lightly with coarse sugar so the tops will catch a whisper of crunch and sparkle as they bake.
Step 5: Bake Until Bubbling and Golden
Bake the skillet cobbler for 35–40 minutes until the fruit is actively bubbling in places and the biscuit tops are a light golden color with small, cracked peaks. The finished texture should read as glossy, syrupy fruit interspersed with pillowy, flaky biscuits—warm, fragrant, and inviting.
Step 6: Make the Honey Butter and Serve Warm
Stir the honey together with the melted butter in a small bowl until glossy and pourable; once the cobbler is warm from the oven, spoon the honey-butter over a few biscuits so it soaks into the cracks, add a generous dollop of whipped cream to melt into the hot fruit, and serve the whole skillet straight from the stone surface for a rustic, comforting finish.
Notes
- Use ripe but firm strawberries so they hold shape during baking.
- Keep butter cold when cutting into flour for flakier biscuits.
- Drain thawed frozen fruit to prevent a too-watery filling.
- Serve warm with whipped cream or vanilla ice cream for best results.