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Cobbler is an easy dessert to make if you’ve got fruit on hand. It can actually be made with either canned fruit or canned pie filling, and a great way to put your preserves into action. I love the pie filling version. Made with my homemade pie filling, and fresh rhubarb from the garden makes it extra good!
Strawberry and Rhubarb are a traditional combination. But did you know Cherry works just as well? Maybe better! Cherry Rhubarb is my favorite combination for either cobbler, or pie too.
Cobbler recipes and styles abound. Some are more fruit, some are more topping. The topping can be more of a biscuit that is dropped by spoonfuls on top of the fruit, or it can be more of a crust. This recipe has a nice cake texture to the topping that was a hit with my family.
I made this Cherry Rhubarb Cobbler in a square 8-inch baking dish. If you are serving a crowd, it could also be made in a 9 x 13 pan. Simply double the fruit filling portion and spread the cobbler topping thinner. The top won’t be as thick as mine but it will serve more people.
If you are hoping to expand your canning capabilities. Check out Simply Canning’s canning courses. You can learn a variety of home food preservation methods so you can fill your pantry and feed your family. Learn more here.