Apple Berry Rhubarb Bake (With Armagnac)

As I’m going through my chest freezer, I found a container of the various berries I grew last year—I very often shove them all together into the freezer, if there isn’t enough to immediately make something with due to varying ripening times. I sometimes grab a handful to make a compote for roast pork, or for a smoothie of some sort, sometimes I’ll make jam. I bought some ice cream yesterday though, my rhubarb is coming up with a vengeance, and I’m down to my last bit of flour so I thought I’d make an apple berry rhubarb bake.

The prep is simple, taking about 10 minutes. My berry mix is a hodgepodge of frozen blueberries, raspberries, blackberries, mulberries, strawberries, currants, serviceberries, and gooseberries, but you can use any berry mix really. It clears up my freezer for this year’s bounty, and provides a tasty and quick dessert for my family. No two bakes of mine taste the same, because it will depend on the mix of berries that I have on hand. Nothing like a hot fruit bake/cobbler with cold ice cream.

I also added a tablespoon of Armagnac to it, and I urge you to give that, Cognac, or Rum a shot if you have them on hand. It gives it just a bit more depth. If you like it a little more boozy, add more (but keep it away from the kids!)

You can do this in the oven, or if you want, in your air fryer. The results regardless are excellent. The crust is very forgiving. I made it like pancake batter, but if you add less liquid it can be more like a traditional cobbler with a crumble topping instead.

Ingredients

• 1/2 cup apple, chopped to pieces
• 1/2 cup rhubarb
• 1 cup berries (mixed or one type)
• 1 teaspoon corn starch
• 1 tablespoon sugar (for fruit)
• 1 tablespoon Rum, Armagnac, or Cognac (optional)
• 1 teaspoon lemon juice
• 1 cup flour
• 1/2 teaspoon salt
• 2 tablespoons sugar (for crust)
• 2 tablespoons butter, melted
• 1/3 cup milk
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon nutmeg

1. Preheat oven to 375 degrees Fahrenheit.
2. In a bowl, combine the berries, apples, and rhubarb with 1 tablespoon sugar, the corn starch, lemon juice, and alcohol. Place into a baking ramakin or baking dish.
3. Combine flour, baking powder, salt, remaining sugar, cinnamon, nutmeg, milk, and butter together. Scoop over fruit.
4. Bake for about 20-25 minutes, until fruit is bubbly and crust is golden.
5. Serve warm, with ice cream (butter pecan is a favorite pairing of mine.)