I'm often looking for ways to get more fruits and vegetables into our diet. Like tonight, when I added broccoli to my girls' "shell noodles" (Annie's mac & cheese). I didn't know that Gillian could identify "bwoccolies," much less say the word pretty much correctly. When we had Dorie's Mixed Berry Cobbler a few weeks ago, I was a bit surprised by how well it went over with everyone. We made it a couple times, with a variety of berries, and had no trouble eating enough fruit that week. =)
So I was happy to see that this week's recipe was for Cherry Rhubarb Cobbler. However, I knew right away that I'd be making some changes, since I don't like cherries. And while I'd like to try rhubarb, I haven't seen it around here lately. So when I went shopping this week, I was on the lookout for other tart, red fruits to substitute. A lot of fruit has been kind of expensive this season--the very dry spring and early summer haven't been good for the local stuff. But I managed to find some nice-looking pluots on sale. The raspberries also looked pretty good, so a pint of them jumped into the cart, too. And I remembered to pick up some whole wheat flour for the topping (what I had in the pantry was rather old).
I left the skins on the pluots, since it's a pain to peel them. Plus, the tartness of the skin balances out the sweetness of the flesh, and it gave the cooked filling a lovely red color. I reduced the sugar just a bit, to 1/4 cup, since I didn't think my fruit was quite as tart as rhubarb would be, but left the amount of ginger at 1 teaspooon. I didn't make any changes to the topping.
The verdict? I really like the whole wheat in the topping, especially in combination with the brown sugar. I definitely want to make it again. I don't know if it was my changes to the fruit, but I should have cut back on the amount of ginger in the filling. I liked it with the other flavors; it was just too much for my taste. However, there was a simple solution in my freezer - some homemade vanilla ice cream tamed the spice of the ginger nicely. And as usual, I ate my cobbler for breakfast. The whole wheat offsets the ice cream, right? =)