I’m loving these little dessert in a mason jar that I made last night for our after dinner dessert. I love being inspired by spring and all of the abundant produce we are having now at the markets. I stopped by on my way home to one of my favorite fresh markets called Krugers Farm to pick up some produce and got inspired by these beautiful berries and fruits that are available locally now. I’ve never tasted red apricots before until last night… they are sweet and tangy at the same time, which I thought would go so perfect with local strawberries and rhubarb for a cobbler. This recipe is so simple and I thought I would share it, if you wanted to make some for your next party or to enjoy at home.
Note : You can make these as individual jars or in one dish, up to you… I love individual desserts personally.
yield: 8 servings using these 8 oz wide mouth KERR mason jars, or one baking dish
cooking time: 30-35 minutes
- 6 stems of rhubarb, rinsed and thinly sliced
- 1 container of ripe strawberries, rinsed, hulled, and quartered or chopped
- 4-5 small apricots cut into slices
- 1/2 cup sugar
- 1 Tbsp lemon juice
- 4 Tbsp flour
- zest of one lemon
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- Turbinado sugar, for sprinkling
- Talenti Tahitian Vanilla Bean Gelato
- Passion Fruit Vinegar to drizzle on top
1. Preheat the oven to 350 degrees F. In a medium bowl, mix the rhubarb, apricots and the strawberries with the sugar, corn starch, and lemon zest. Let sit for 30 minutes to bring out the juices.
2. In a separate medium bowl, whisk together 2 tablespoons of sugar, flour, baking powder, and salt. Cut the butter in with a pastry blender or your hands. Combine until the mixture resembles coarse crumbs. Add in the milk, egg, and vanilla, stir until just moistened. Don’t overmix.
3. Pour strawberries, rhubarb and apricots into individual mason jars, ramekins or a baking dish. Drop the cobbler batter on top of the fruit. Sprinkle turbinado sugar over the cobbler topping. Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling. If desired, serve with whipped cream or vanilla ice cream and a drizzle of the Passion Fruit Vinegar if you have some. I also added a sprinkle of thyme flowers for added color and a bit of flavor.
I hope you give this recipe a try. Bon Appétit. Leave a comment and let me know how you liked it.