Rhubarb Peach Cobbler

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Cobbled Together

Rated: 5 stars out of 5Rate itRead users' reviews (23)

RECIPE
COMMENTS & REVIEWS(23)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: 30 min
Cook: 1 hr 0 min
Total:: 2 hr 0 min

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Ingredients

9 1/2 ounces all purpose flour, approximately 2 cups
1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar
1 tablespoon freshly grated lime zest
1 teaspoon kosher salt, plus 1/4 teaspoon
4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish
1 1/2 ounces lard, chilled and cut into small pieces
1 1/2 ounces ice water, approximately 3 tablespoons
2 tablespoons cornstarch
1 pound rhubarb, chopped into 1/2-inch pieces
1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces
1 tablespoon freshly squeezed lime juice

Directions

Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.

Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.

In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.

Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.

Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

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Comments & Reviews

recipe Rhubarb Peach Cobbler
Donnae San Jose, CA 08-03-2009
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This is absolutely awesome!!
Rated: 5 stars out of 5

I've been trying to get my husband to try rhubarb for years!! I ate it as a kid, my folks grew it in the back yard. I LOVE... IT!! That being said, I figured I could get him to try this because of the peaches. He pouted all week because what I made last weekend was gone...so I made him another one yesterday. Seriously, I think this the best dessert I've ever made!! Please try it, it's soooo yummy!!!Read more
recipe Rhubarb Peach Cobbler
L. A. Cherry Valley, CA 07-14-2009
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This One's Special
Rated: 5 stars out of 5

This is so fabulous! The lime is just a nice hint that makes one say..".Hmmmmm...great twist (no pun intended)" lol i'll... make this one again and again. I made this one to impress my friends and it DID!! Thanks, Alton.Read more
recipe Rhubarb Peach Cobbler
Josselyn Haverford, PA 06-18-2009
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No more tricky pies for me!
Rated: 5 stars out of 5

I have never had great luck with piecrust so I was a little nervous. I followed the directions for the dough exactly, (well,... actually, I used shortening instead of lard) using my food processor, and it turned out wonderful. For the filling I used 2 lbs of mixed fruit, peaches, blueberries, strawberries and apple, as that was what I had on hand. Other then that I followed the recipes. The lime flavor is not too strong, but has a definite presence, so if you don't like lime you might want to use lemon instead, I don't think it would hurt the recipe at all, but don't try it without some kind of citrus. I will be making this in stead of fruit-pies from now on, it was easy, and not too doughy like some pies get.Read more
recipe Rhubarb Peach Cobbler
Jenny New York, NY 06-09-2008
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perfection!
Rated: 5 stars out of 5

I followed the recipe exactly as written and it was just divine! The first night I had the cobbler I thought the lime was a... touch too strong, but after it mellowed out a bit in the fridge overnight it was absolutely perfect. I wouldn't even say the limeyness was necessarily a bad thing, I just definitely noticed it. I wouldn't cut back on it, though, unless you're planning on serving it all in one night. :-) Thanks, Alton!Read more
recipe Rhubarb Peach Cobbler
Debbie Austin, TX 06-08-2008
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Summer Peaches
Rated: 5 stars out of 5

My 13 y/o son and I made this today after watching the cobbler episode on Good Eats. It was absolutely delicious. We decided... against using fresh rhubarb at $8 something per lb. and bought frozen instead. The zesty crust perfectly complemented the sweet 'n tangy filling. Can't wait to try the blackberry grunt!Read more
recipe Rhubarb Peach Cobbler
Dannette South Jordan, UT 08-05-2007
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a big hit
Rated: 4 stars out of 5

i made this one evening and every could not get enough. it is so quick and easy to make and you will be asked to make it... again and againRead more