Tag Archives: cobbler

Easy to make cobbler by Melissa Clark published in the New York Times is as good as they say!! Definitely making this again!!

Ingredients

Rhubarb Filling

• 1 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla paste or 1 tablespoon vanilla extract
• 2 pounds rhubarb, trimmed and cut into 1/2 inch pieces, about 7 cups
• 3/4 cup granulated sugar
• 1 teaspoon orange zest, optional
• Pinch of kosher salt

Biscuit Topping

• 3/4 cup all purpose flour
• 2 tablespoons sugar
• 2 1/4 teaspoons baking powder
• Pinch of kosher salt
• 3 tablespoons cold butter, cut into 1/2 inch cubes
• 1/3 cup heavy cream plus 1 tablespoon plus more for serving
• Demerara sugar or turbinado sugar for sprinkling

Directions

1. Preheat oven to 425. Into a 1 1/2 – 2 quart gratin or baking dish add the rhubarb, sugar, salt and zest. Then scrape in the vanilla paste or add extract. Stir well. Let macerate while making biscuit dough.
2. To make the biscuit dough, in a medium bowl whisk together flour, sugar, baking powder and salt. Toss in and coat butter cubes. Cut in butter with a pastry blender, 2 knives or pinch and mix with your fingers until pea size morsels develop. Add 1/2 cup heavy cream and mix just until blended with a rubber spatula or spoon.
3. Pour dough onto a lightly floured surface. Pat gently into a ball. Divide into 6 pieces. Form each piece into a round disc. Place on a plate and cover with plastic wrap. Refrigerate 30 minutes to 6 hours
4. Place rhubarb in oven. Roast about 25-30 minutes or until tender and a syrup develops. Stir halfway through.
5. Place the dough rounds over cobbler evenly spaced. Brush rounds with remaining 1 tablespoon heavy cream and sprinkle with Demerara sugar.
6. Lower temperature to 375 and bake 20-30 minutes or until biscuits are lightly browned.
7. Serve warm or at room temperature. Drizzle each serving with heavy cream just before eating.
8. Voila!