Raspberry and Rhubarb Skillet Cobbler
Filling:1/4 Cup Bittersweet Herb Farm Red Raspberry Jam
1 tablespoon flour
2 cups Rhubarb (fresh or frozen)
Biscuit Topping:¾ cup all-purpose flour or almond flower
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
5 teaspoons sugar, divided
2 tablespoons cold butter, cut into small pieces or coconut butter
½ cup buttermilk or almond milk
Directions:Combine the Bittersweet Herb Farm Red Raspberry Jam and Rhubarb with flour in a 9- or 10-inch cast iron skillet. Stir to coat, then let set until the rhubarb has started to soften, about 15 to 20 minutes.
Preheat the oven to 400F.
In a bowl, mix together the flour, baking powder, baking soda, salt and 3 teaspoons of the sugar. Cut in the butter with a pastry cutter or a fork until it resembles coarse crumbs. Add in the milk and stir just until moistened - do not over mix. Add more milk if the mixture is too dry.
Drop rounded tablespoons of the topping over the mixture. Sprinkle the remaining 2 teaspoons of sugar over the top.
Bake until the center is tender and bubbling, about 25 minutes. Serve warm or cold.