An Interesting Twist on an Old Favorite!

Last night, as I was preparing dinner, I was trying to come up with a fruit to serve alongside. The bananas were still green, the kiwis hard, I only had one orange, and it was quickly apparent that I would be resorting to frozen or canned fruit. I decided to make a healthy cobbler that could serve as dessert and double as breakfast the next morning!

A few months ago I signed up for a winter CSA share, and in this week's box I received a handful of rhubarb. It's not enough to do much with, so I chopped it up and combined it with blueberries (a suggestion from a friend), and a few canned peach slices. I used a little more sugar than I would normally because of the tartness of the rhubarb, but this recipe is whole grain and still super healthy compared to most! You could even try an oatmeal crisp topping instead of the biscuits to change things up!

Blueberry, Rhubarb, & Peach Cobbler
2 cups chopped rhubarb
3 cups blueberries, frozen or fresh
1 sliced, peeled peach (fresh, frozen, or canned)
1/2 cup packed brown sugar
2 tbsp granulated sugar
3 tbsp corn starch
nutmeg, cinnamon
1 tbsp lemon juice
1 tbsp butter
2 cups white whole wheat flour, or whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 cup chilled, unsalted butter
2 tbsp brown sugar
2/3 cup milk
turbinado or sanding sugar, optional

Preheat oven to 350 degrees. Lightly grease a 9" square baking pan. Place the blueberries and rhubarb directly in the prepared pan. Sprinkle with lemon juice. Add 1/2 cup brown sugar, 2 tbsp sugar, and corn starch; toss lightly to combine. Sprinkle lightly with cinnamon and nutmeg.

Dot with little pieces of the 1 tbsp butter. Arrange the peach slices over the top. Set aside.

For the biscuit topping, stir together the flour, baking powder, salt, remaining brown sugar, and nutmeg in a large bowl. Cut in the butter. Stir in the milk, adding a few more drops if necessary, until dough clings and a few crumbs remain. Turn out and knead lightly to combine thoroughly.

Pat into a 1/2 inch thick rectangle and cut into squares. Arrange over the fruit. If desired, sprinkle turbinado sugar lightly over the tops of the biscuits.

Bake 40-50 minutes, or until fruit is bubbly and the topping is browned. (Pick up a biscuit a little to check and make sure it's not doughy underneath.) Serve warm with whipped cream, vanilla ice cream, or yogurt.