S & M Cobbler

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 3 cups quartered strawberries
• 3 cups honeydew melon, cut into bite sized pieces
• 1 cup chopped dates
• 1 3/4 cups sugar
• 1 teaspoon vanilla
• 2 cups flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 5 tablespoons cold butter
• 1/4 cup pistachios, chopped
• 1/2 cup milk
• 2 tablespoons sugar
• 1 cup plain yogurt
• 1/4 cup icing sugar
• 2 tablespoons vanilla

Recipe

• 1 for filling; place strawberries, melon pieces (use a melon ball scoop if desired), dates and sugar into a large saucepan. *to chop dates easily, use scissors*.
• 2 bring mixture to a boil over high heat, stirring occasionally.
• 3 after fruit begins to boil, reduce heat to medium and continue to simmer for 13-15 minutes being sure to stir often.
• 4 remove from heat and add vanilla.
• 5 pour fruit into a 9x9 pan.
• 6 for biscuit topping; place flour, sugar, and baking powder into a bowl.
• 7 cut in cold butter with two knives or a pastry cutter until mixture resembles fine crumbs.
• 8 add pistachios and stir to combine.
• 9 pour in milk and blend until mixture is thick. do not overmix.
• 10 drop 9 equal spoonfuls over top of fruit filling in rows of three.
• 11 sprinkle with remaining sugar.
• 12 bake at 425 degrees for 20-25 minutes until hot and bubbly and topping begins to brown slightly.
• 13 *you may want to place a cookie sheet to prevent it from spilling over onto the oven floor*.
• 14 serve warm with creamy vanilla yogurt sauce.
• 15 for creamy vanilla yogurt sauce; combine all ingredients and blend well.
• 16 to freeze: after cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months.
• 17 to serve: thaw in fridge overnight. warm in the oven if desired.
• 18 make the creamy yogurt sauce before serving.