Rhubarb Raspberry Cobbler (in 6 - 4 oz. ramekins)

By á-47

Ingredients

• BISCUIT TOPPING:
• FILLING
• 2 cups chopped rhubarb
• 1/2 cup red raspberries
• 1 tea. fresh lemon juice
• 1 ./4 tea. almond extract
• 6 Tbsp. sugar
• 1 tbsp. cornstarch
• 1/8 tea. salt
• 1 cup flour
• 1 tea. baking powder
• 2 Tbsp. sugar
• 1/8 tea. salt
• 4 Tbsp. cold butter, cubed
• 4 tbsp. buttermilk, plus extra to brush top of biscuit

Preparation

Step 1

Preheat oven to 375 degrees.

In a bowl, mix all the filling ingredients together. Divide filling between 6 - 4 oz. ramekins, placed on parchment lined baking sheet.

To make biscuit topping place flour, baking powder, sugar and salt into a food processor and pulse. Add the butter and pulse until butter is pea size. Add the buttermilk and combine. Turn dough out onto a floured surface and roll or pat dough into a rectangle about 1" thick. Cut into 6 rounds using a 2 1/2" biscuit cutter. Place one round on top of filling in each ramekin. brush the top of each biscuit with buttermilk and place into the oven for about 1 hour. The biscuit should be golden brown and the filling bubbling.

Let stand to cool for at least 30 minutes. Serve warm or at room temperature.