S & M Cobbler

• 3 cups quartered strawberries
• 3 cups honeydew melon, cut into bite sized pieces
• 1 cup chopped dates
• 1 34 cups white sugar
• 1 teaspoon vanilla
• 2 cups flour
• 14 cup white sugar
• 3 teaspoons baking powder
• 5 tablespoons cold butter
• 14 cup pistachios, chopped
• 12 cup milk
• 2 tablespoons white sugar
• 1 cup plain yogurt
• 14 cup icing sugar
• 2 tablespoons vanilla

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

quartered strawberries, honeydew melon, dates, white sugar, vanilla, flour, white sugar, baking powder, cold butter, pistachios, milk, white sugar, plain yogurt, icing sugar, vanilla

Taken from www.food.com/recipe/s-m-cobbler-131955 (may not work)