I've made this cobbler more times than I can count. I've been making it with strawberries and rhubarb, but it works beautifully with mixed berries, too. (And though I haven't tried it with peaches or other fruit, I'm confident it would be just as tasty.) Usually I make double this amount and bake it in a small casserole dish (approximately 6"x8") which yields one night of freshly baked dessert and a second night of nearly-as-good leftover dessert. But just to shake things up, I figured I'd adapt the recipe for two perfect portions. Enjoy!
Strawberry Rhubarb Cobbler For Two
adapted from Epicurious
3 Tbsp sugar
1/2 tsp cornstarch
1 cup chopped rhubarb (frozen okay)
1 cup chopped strawberries (frozen okay)
1/3 cup all purpose flour
1 Tbsp sugar
1/4 tsp baking powder
a pinch of salt
1.25 Tbsp butter (cut into smaller pieces)
3 Tbsp milk
vanilla ice cream (optional)
Preheat oven to 375°F. Combine the sugar and cornstarch in a mixing bowl. Mix well. Add the chopped fruit and toss to coat. Set aside. In another mixing bowl, combine the flour, sugar, baking powder, and salt. Throw in the pieces of butter and smash/massage the pieces into the flour mixture until a coarse meal forms. Add the milk and stir. (The dough will be quite sticky.) Divide the fruit mixture into two 6-ounce ramekins and spoon the dough over top. Place the ramekins on a baking sheet, as the bubbling fruit may spill over the edge. Bake for 35 minutes or until the top is golden brown and cooked through. Let cool for 15 minutes. Serve with vanilla ice cream, if you like.