Recipe

Rhubarb And Apple Cobbler

  • Yield: 6 servings

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.