This weeks Tuesdays with Dorie recipe was chosen by Amanda. She chose Cherry Rhubarb cobbler and I immediately went hunting for rhubarb. After trying every place I could think of (Safeway, Fry's, Trader Joe's Sprouts, Costco) I decided this cobbler was going to be a peach cobbler or nothing at all, so I opted for peach blackberry (with Cinnamon instead of Ginger).
I love how fast the recipe came together- the simple topping was very biscuit like and quick to do in the food processor. After my family tried it, they all informed me they prefer cakey cobbler to biscuity cobbler, so while I probably won't make this particular recipe again, I loved the technique with the balls of dough on top and quick preparation with the food processor. I was also pleased with the whole wheat flour in the recipe (I need to work on incorporating more whole wheat flour and I want to look into agave nectar, too- suggestions would be appreciated!)
Once the pan came out of the oven, I wasn't overwhelmed by the beauty of the dish. However, after I scooped out a serving, I was happily surprised by the color contrast of the fruit.
All the juice at the bottom turned bright purple (that color is not at all touched up) and I loved the layered look. I also thought this cobbler was delicious with a little vanilla ice cream and enjoyed every bite of it. The recipe is available on Amanda's blog or in Baking by Dorie Greenspan.