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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Strawberries & Melons! :) Created for RSC#7 Ingredients:
3 cups quartered strawberries |
3 cups honeydew melon, cut into bite sized pieces |
1 cup chopped dates |
1 3/4 cups white sugar |
1 teaspoon vanilla |
2 cups flour |
1/4 cup white sugar |
3 teaspoons baking powder |
5 tablespoons cold butter |
1/4 cup pistachios, chopped |
1/2 cup milk |
2 tablespoons white sugar |
1 cup plain yogurt |
1/4 cup icing sugar |
2 tablespoons vanilla |
Directions:
1. For filling; place strawberries, melon pieces (use a melon ball scoop if desired), dates and sugar into a large saucepan. *to chop dates easily, use scissors*.
2. Bring mixture to a boil over high heat, stirring occasionally.
3. After fruit begins to boil, reduce heat to medium and continue to simmer for 13-15 minutes being sure to stir often.
4. Remove from heat and add vanilla.
5. Pour fruit into a 9x9 pan.
6. For Biscuit Topping; Place flour, sugar, and baking powder into a bowl.
7. Cut in cold butter with two knives or a pastry cutter until mixture resembles fine crumbs.
8. Add pistachios and stir to combine.
9. Pour in milk and blend until mixture is thick. Do not overmix.
10. Drop 9 equal spoonfuls over top of fruit filling in rows of three.
11. Sprinkle with remaining sugar.
12. Bake at 425 degrees for 20-25 minutes until hot and bubbly and topping begins to brown slightly.
13. *you may want to place a cookie sheet to prevent it from spilling over onto the oven floor*.
14. Serve warm with Creamy Vanilla Yogurt Sauce.
15. For Creamy Vanilla Yogurt Sauce; Combine all ingredients and blend well.
16. To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months.
17. To serve: Thaw in fridge overnight. Warm in the oven if desired.
18. Make the creamy yogurt sauce before serving.
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