| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 341 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 39 mg |
| Sodium | 299 mg |
Reviews
This was wonderful! I couldn’t find rhubarb, since it’s out of season at the moment, so I added one (drained) can of tart cherries and it turned out perfect!
Flavor was fabulous. I had ripe nectarines which worked well. The lime zest is transformative. Baked this in my countertop oven( extra large toaster oven type) Didn’t need to broil it. Unsure about the dough in the bottom. Very juicy dessert – perhaps because I couldn’t wait and broke into the super hot cobbler instead of waiting for it to cool. Vanilla ice cream is perfect.
Outstanding! The lime and rhubarb add beautifully to the peaches but take nothing away. And a perfect dessert to follow up to a grilled meal.
I made this cobbler with just peaches since I didn’t have any Rhutabar on hand, using a scale to weight the ingredients. Over all the peaches thickened well and the crust was flaky but this recipe needs more sugar in both the crust and the filling to balance out the tartness of the peaches. I will definetly be making this recipe again but with addition of a couple tablespoons of sugar.
Thank you Alton !!! This is cobbler the way my grandma made it. Five stars all the way.
This is the easiest, crustiest, most delicious cobbler recipe I’ve found (and not managed to mess up! The crust could not have been easier. My market didn’t have rhubarb, so I substituted strawberries; you could definitely get creative with swapping zests and fruits. Thanks to this recipe, I’m on a cobbler streak!
This is the bomb! The dough is the bomb and it’s all in the dolloping the dough throughout the fruit mixture. I only used peaches because that’s all I had. Also, I used all butter because I don’t buy lard. I didn’t have enough dough to cover the cobbler quite as nicely as in the picture, but it was still soooooo good.
Excellent flavor! My only gripe would be with the recipe calling for bits of dough topping to be crumbled in the bottom of the dish, kinda made blah icky pasty tasting gooey lumps, which I happily ate around! Next time I’ll just skip that step, I like my crust crusty… lol
And I may consider raspberries as a replacement for rhubarb when it runs out.
And I may consider raspberries as a replacement for rhubarb when it runs out.
Very versatile recipe. I switched the AP flour for the same amount of Whole Wheat Pastry Flour and omitted the rhubarb since I didn’t have any, I just added some more peaches. I also didn’t have any lard so I just used all butter.My food processor wasn’t big enough to make the topping so I used my fingers and a fork to mix it all together. I turned out beautifully and was delicious!
I have made this several times – definitely a great recipe when the rhubarb comes in. When rhubarb not available, I have substituted blackberries and plums with success. For sweeter substitutes (blueberries, strawberries, etc.), less sugar is usually required (tasting fruit before baking is always recommended). And lard definitely improves flavor, but shortening will work in a pinch.