Strawberry-Rhubarb Cobbler with Honey

In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.

For the filling:

• 1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)
• 12 oz. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)
• 1 large lemon, finely grated to yield 1/2 tsp. zest, squeezed to yield 2 Tbs. juice
• 3/4 cup mild honey (such as clover)
• 2 Tbs. instant tapioca
• 1 Tbs. cornstarch
• 1 Tbs. finely chopped fresh basil
• 1/2 tsp. kosher salt

For the topping:

• 9 oz. (2 cups) unbleached all-purpose flour; more as needed
• 2 Tbs. granulated sugar
• 4 tsp. baking powder
• 1/2 tsp. kosher salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces; more, softened, for the dish
• 2/3 cup plus 1 to 2 Tbs. heavy cream
• 1 Tbs. mild honey (such as clover)
• 1 Tbs. turbinado (raw) sugar
• 1/4 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling:

In a large bowl, thoroughly mix all of the filling ingredients; set aside.

Make the topping:

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/8 inch thick. Using a 1-3/4-inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round.

Prepare the cobbler:

Butter a shallow 2-quart dish. Transfer the filling to the dish and arrange the rounds on top, overlapping slightly. In a small bowl, combine the remaining tablespoon cream with the honey and brush the mixture over the rounds. In another small bowl, combine the turbinado sugar and cinnamon and sprinkle on top.

Bake until the biscuits are deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the biscuits brown too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.