Ingredients

Instructions

  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.