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