Rhubarb and Apple Cobbler
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 436
- Total Fat
- 25
- Saturated Fat
- 13
- Carbohydrates
- 51
- Dietary Fiber
- 3
- Sugar
- 21
- Protein
- 5
- Cholesterol
- 48
- Sodium
- 232
- Total: 1 hr 55 min
- Prep: 25 min
- Inactive: 45 min
- Cook: 45 min
Ingredients
Crust:
1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening, chilled
3 tablespoons ice water, or as needed
Cobbler:
1/2 pound rhubarb (2 stalks), peeled and cut into 1-inch thick slices
2 apples, peeled and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
5 tablespoons sugar
1/4 cup water
1 tablespoon all-purpose flour
1 teaspoon finely grated lemon zest
Pinch table salt
1 1/2 teaspoons unsalted butter, cut into slivers
Vanilla ice cream, for serving
Directions
- Crust: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
- Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
- Cobbler: Preheat oven to 350 degrees F.
- To prepare the cobbler, place the rhubarb and apples in a large, heavy saucepan. Add olive oil, 1 tablespoon sugar and water. Stir over high heat until the sugar has started to dissolve, 1 to 2 minutes. Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes. Transfer mixture to a large bowl with the remaining 4 tablespoons sugar, flour, lemon zest, and salt. Cool slightly; pour into a lightly buttered 1-quart baking dish, and dot with the slivers of butter.
- When ready to use crust, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough about 1/8-inch thick and large enough to cover the baking dish.
- Cover cobbler with pie dough. Bake for 35 to 40 minutes, until top is golden. Let cobbler cool for 15 minutes before serving. Serve with vanilla ice cream.