S & M Cobbler

Directions

1. 1
   For filling; place strawberries, melon pieces (use a melon ball scoop if desired), dates and sugar into a large saucepan.
2. 2
   *to chop dates easily, use scissors*.
3. 3
   Bring mixture to a boil over high heat, stirring occasionally.
4. 4
   After fruit begins to boil, reduce heat to medium and continue to simmer for 13-15 minutes being sure to stir often.
5. 5
   Remove from heat and add vanilla.
6. 6
   Pour fruit into a 9x9 pan.
7. 7
   For Biscuit Topping; Place flour, sugar, and baking powder into a bowl.
8. 8
   Cut in cold butter with two knives or a pastry cutter until mixture resembles fine crumbs.
9. 9
   Add pistachios and stir to combine.
10. 10
    Pour in milk and blend until mixture is thick.
11. 11
    Do not overmix.
12. 12
    Drop 9 equal spoonfuls over top of fruit filling in rows of three.
13. 13
    Sprinkle with remaining sugar.
14. 14
    Bake at 425 degrees for 20-25 minutes until hot and bubbly and topping begins to brown slightly.
15. 15
    *you may want to place a cookie sheet to prevent it from spilling over onto the oven floor*.
16. 16
    Serve warm with Creamy Vanilla Yogurt Sauce.
17. 17
    For Creamy Vanilla Yogurt Sauce; Combine all ingredients and blend well.
18. 18
    To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months.
19. 19
    To serve: Thaw in fridge overnight.
20. 20
    Warm in the oven if desired.
21. 21
    Make the creamy yogurt sauce before serving.