A what? You might ask! Cobbler is better known in some parts of the UK but most popular in the US. They are distinct from a Crumble in the way the topping is put together, but essential Cobblers are a fruit base with a topping that is part biscuit, part crumble and part batter.
That probably isn’t helping you construct an image in your head, but what I can tell you is that they are universally lovelier than a crumble because of the copious amounts of butter!
![](https://www.flavour.ie/wp-content/uploads/2020/07/Cobbler-Crumbshot-819x1024.jpg)
It’s late summer, and that means late season rhubarb and the last of the summer strawberries: two flavours I absolutely adore together. And at this time of the year, Rhubarb has enjoyed a long, slow growing period and is blushing red right now after soaking up all that sunshine. If your rhubarb patch has been kept well-watered, they will be succulent too and not at all woody.
If you’ve been following my #GIY adventures over on my Instagram page, you’ll see I’ve been reveling in more time spent in the garden this year, and all that focused time means I am being treated to the most wonderful season of homegrown fruits and veggies. In fact, this year will be the first year I harvested from my rhubarb plant. After several years of neglect, a relocation to a larger pot, new soil and plenty of organic feed and water has reaped benefits. Knowing when to pick is always a matter of timing, so when I decided it was time to clip mine, coincided with the last of my delicious strawberries being harvested too! And Cobbler was on my mind!
![](https://www.flavour.ie/wp-content/uploads/2020/07/Rhubarb-Stalks-819x1024.jpg)
My other favourite Cobbler combo is also another great seasonal pairing: Peach and Raspberry, for mid summer, or Peach and Blueberry for late summer. The point is, like a crumble, a Cobbler can be any mix of seasonal fruits you wish (apple and brambleberry, anyone?), so go with whatever you fancy!
![](https://www.flavour.ie/wp-content/uploads/2020/07/Cobbler-and-Cream-819x1024.jpg)
Ingredients:
- 4 stalks of blushing red rhubarb, cut into 2 cm pieces
- 250 g of strawberries, hulled and halved
- Dash of water
- 250 g all purpose white flour
- 1 tsp baking powder
- 250 g light Demerara sugar
- 1 medium egg
- 115 g butter, melted
- Whipped cream or ice cream to serve.
Method:
- Heat the oven to 175 degrees Celsius, fan.
- Into a deep sauce pan, add rhubarb and dash of water. Cook over a medium heat until the rhubarb starts to break down a little – about 5 minutes. Add the strawberries to the rhubarb and stir gently to combine, cook for 1 minute, take the pan off the heat and set aside.
- Into a bowl place the flour, baking powder, sugar and egg. Mix together using your hand until everything comes together in a crumbly texture.
- Place the fruits into a deep baking dish and scatter the crumbly mix over the top.
- Melt the butter and drizzle all over the crumble mixture. Place immediately in the oven and bake for 40 minutes until crisp on top and the fruit is bubbling underneath.
- Serve hot from the oven and topped with some lightly whipped cream, or good quality vanilla ice cream.
Enjoy…!