| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 25 min |
| Inactive: | 45 min |
| Cook: | 45 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 25 min |
| Inactive: | 45 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 436 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 5 g |
| Cholesterol | 48 mg |
| Sodium | 232 mg |
| Serving Size | 1 of 6 servings |
| Calories | 436 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 5 g |
| Cholesterol | 48 mg |
| Sodium | 232 mg |
Reviews
Thought the flavor was good. I added an apple, and it did not seem to have enough fruit. The rhubarb and apples cooked down to mush. I think it would have been better to not precook the fruit ahead, and to include more fruit. It was more like a one crust pie than a cobbler.