Professional home economist and cookbook author Emily Richards was here this morning with some great cobbler recipes.

Strawberry Rhubarb Cobbler

Add a splash of rum or vanilla to whipped cream to serve up this summertime favourite.

3 cups (750 mL) chopped fresh or frozen rhubarb

2 cups (500 mL) sliced fresh or frozen strawberries

1 1/2 cups (375 mL) granulated sugar, divided 

2 tbsp (30 mL) cornstarch

1/3 cup (75 mL) butter, melted 

1 cup (250 mL) all purpose flour

1 1/2 tsp (7 mL) baking powder

1/4 tsp (1 mL) salt

3/4 cup (175 mL) milk

Topping:

2 tbsp (30 mL) granulated sugar

1/2 tsp (2 mL) ground cinnamon

1/4 tsp (1 mL) ground nutmeg

In a saucepan, combine rhubarb, strawberries, 3/4 cup (175 mL) of the sugar and cornstarch over medium heat and cook, stirring until sugar is dissolved and mixture thickens. Set aside.

Preheat oven to 350ºF (180ºC). Pour melted butter into a lightly sprayed 13 x 9 inch (3 L) baking dish. 

In a bowl, whisk together flour, remaining sugar, baking powder and salt. Stir in milk until just combined. Pour batter into pan with melted butter and smooth into an even layer. Do not stir in butter. 

Spoon fruit mixture over top of the batter. 

Topping: In a small bowl, stir together sugar, cinnamon and nutmeg. Sprinkle over top of fruit and bake for about 35 minutes or until cake is golden. Let cool slightly before serving. Serves 8 to 10. 

Skillet Cherry Cornmeal Cobbler

You don’t have to wait for cherry season to enjoy this dessert. We use frozen pitted cherries because we love how it’s a big time-saver for baking this cozy dessert any time of the year. The cornmeal adds a wonderful crunch and flavor to the biscuit topping.

5 cups (1.25 L) pitted frozen sweet cherries, slightly thawed

1/2 cup (125 mL) packed brown sugar

2 tbsp (30 mL) each cornstarch and lemon juice

1-1/2 tsp (7 mL) grated lemon zest

1 1/4 cup (300 mL) all-purpose flour

1/2 cup (125 mL) cornmeal

1/4 cup (60 mL) granulated sugar

1-1/2 tsp (7 mL) baking powder 

1/2 tsp (2 mL) salt 

1 cup (250 mL) cold buttermilk 

1/2 cup (125 mL) butter, melted and cooled slightly 

Preheat oven to 350ºF (180ºC). In a 10-inch (25 cm) cast-iron skillet, combine cherries (and any accumulated juices), brown sugar, cornstarch and lemon juice. Over medium heat, bring cherry mixture to a gentle boil; cook 5 minutes, stirring occasionally. Remove from heat and stir in lemon zest. 

Meanwhile, in medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder and salt; set aside. In a small bowl, stir together buttermilk and butter; stir until small clumps of butter form, then pour over flour mixture and stir just until combined. Use a large spoon or ice cream scoop to drop batter over filling, leave a little space between scoops to allow dough to spread during baking. Bake 40 minutes, or until top is golden brown and crisp and cherry juices are bubbling through. Let cool 10 minutes before serving with vanilla ice cream or whipped cream. Serves 8.

Roasted Veggie Cobbler

This veggie filled casserole is perfect to celebrate spring with family and friends. Roast the veggies ahead to save some cooking time. 

2 cups (500 mL) chopped fresh asparagus

1 pkg (8 oz/227 g) mushrooms, quartered 

1 red bell pepper, chopped 

1 zucchini, chopped

2 green onions, chopped

2 tbsp (30 mL) canola oil

2 tsp (10 mL) chopped fresh thyme or 1 tsp/5 mL dried

1/2 tsp (2 mL) each salt and pepper, divided

1 cup (250 mL) plain Greek yogurt

3 eggs

Yogurt Biscuit Topping:

3/4 cup (175 mL) all purpose flour

1 cup (250 mL) shredded Asiago cheese, divided

2 tbsp (30 mL) chopped fresh parsley

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) salt

2/3 cup (150 mL) plain Greek yogurt

1/4 cup (60 mL) canola oil

Line a baking sheet with parchment paper. Preheat oven to 425ºF (220ºC).

In a bowl, combine asparagus, mushrooms, zucchini, pepper and green onions. Drizzle with oil and add thyme and half each of the salt and pepper. Spread onto prepared sheet and roast for 30 minutes or until golden and tender. Let cool slightly. Reduce oven temperature to 375ºF (190ºC). 

In a large bowl, whisk together yogurt, eggs and remaining salt and pepper. Add roasted vegetables and stir to coat. Spread into a sprayed 11 x 7 inch (27.5 x 17.5 cm) baking dish.

Yogurt Biscuit Topping: In a large bowl, stir together flour, 1/2 cup (125 mL) of the cheese, parsley, baking powder and salt. In a small bowl, whisk together yogurt and oil. Stir into flour mixture until combined. Using a spoon dollop 6 spoonfuls of the dough on top of the roasted veggie mixture and spread slightly. Sprinkle with remaining cheese.

Bake for about 30 minutes or until top is golden and knife comes out clean when tested in centre of vegetable mixture. Let cool slightly before serving. Serves 4 to 6.

Cranberry Turkey Cobbler

After a big holiday meal, there may be some leftovers. Reimagine them in this easy cobbler that is perfect to enjoy for brunch, lunch or dinner. 

1 tsp (5 mL) canola oil

1 celery stalk, diced

1 small onion, diced

2 tsp (10 mL) dried sage leaves

1/4 tsp (1 mL) pepper

4 cups (1 L) chopped cooked turkey

1 cup (250 mL) cranberry sauce (homemade or storebought)

1/2 cup (125 mL) water or sodium reduced turkey or vegetable broth

Herb Biscuit Topping:

1 cup (250 mL) all purpose flour

2 tbsp (25 mL) grated Parmesan cheese 

2 tbsp (25 mL) chopped fresh parsley 

2 tsp  (10 mL) baking powder

1/2 tsp (2 mL) dried thyme leaves or Italian seasoning 

2/3 cup (150 mL) milk

2 tbsp (25 mL) canola oil

In a small skillet, heat oil over medium heat and cook celery, onion, sage and pepper for about 5 minutes or until softened.  Scrape into a bowl and stir in turkey, cranberry sauce and water until combined. 

Spoon mixture into a sprayed 8 inch (20 cm) square baking dish; set aside.

Herb Biscuit Topping: In a bowl, whisk together flour, cheese, parsley, baking powder and thyme leaves. In a small bowl, whisk together milk and oil and stir into flour mixture until combined. Using a spoon dollop 6 spoonfuls of the dough on top of turkey mixture and spread slightly.

Bake in preheated 375 F (190 C) oven for about 20 minutes or until top is golden and filling is bubbly. Let cool slightly before serving. Serves 6.

Tip: If you don’t have leftover turkey you can substitute leftover roast chicken or pick up a rotisserie chicken to try out the recipe.