members recipes

Ingredients
Filling:
1 pound cherries, pitted & halved
12 ounces rhubarb, trimmed, peeled & cut into 1 inch pieces
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground ginger
Topping:
¾ cup all-purpose flour
¾ cup whole wheat flour
3 tablespoons (packed) brown sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground ginger
3 ounces butter, cut into 18 pieces
½ cup milk

Method
Make the filling:
In a small bowl stir together the sugar, cornflour and ginger until well mixed.
Place the apples, cherries and rhubarb into a large bowl, sprinkle over with the mixed dry ingredients and stir well. While making the topping, stir from time to time.
Make the topping:
Put the flours, sugar, baking powder, salt and ginger into a food processor. Pulse to blend. Sprinkle the butter pieces over the top, then continue to pulse until the mixture resembles breadcrumbs.
Drizzle in the milk and continue to pulse until it forms moist clumps.
Turn out onto a very lightly floured board.
Cut into 20 pieces and shape each into a ball.
Assemble the dish:
Place the fruit and any juices that have been released into the baking dish. Spread it out evenly. Top with the prepared dough balls.
Bake at 375 for 35-45 minutes or until the topping is golden and fruit bubbling.
Cool the cobbler for at least 20 minutes.