Alton Brown’s Rhubarb Peach Cobbler

rhubarb peach cobbler

I needed to rewrite this recipe for my own sanity. The one online at the Food Network has all the ingredients in one list, which is handy for shopping, but worthless for trying to make sure you haven’t forgotten something as you’re baking.

Ingredients (crust)

Directions (crust)

  1. Place the dry ingredients in a large mixing bowl and mix them with a fork.
  2. Add butter and lard and cut into the flour mixture.
  3. Spritz mixture with ice water and mix with a fork just until it comes together.
  4. Place into gallon zip-top bag, roll flat, and place in fridge while you work on the filling.

Ingredients (filling)

Directions (filling)

  1. Chop rhubarb and place in large mixing bowl.
  2. Cut peaches in half, removing pit, them slicing into 1cm slices, and chopping into 1cm cubes.
  3. Add sugar, corn starch and lime juice to bowl, and mix things with a fork so all the fruit is coated.

Directions

  1. Place a piece of aluminum foil on the bottom rack of the oven to catch any spills.
  2. Preheat oven to 375F.
  3. Grease a 9x9 inch glass baking dish with lard or butter.
  4. Take about ⅓ of the crust mixture out of the zip-top bag and crumble into the bottom of the baking dish.
  5. Dump the filling in on top of the crumbled crust
  6. Roll the remainder of the crust out inside the zip-top bag so it’s about the same size as the baking dish, then carefully slice open the bag along the seams and place the top crust on top of the fruit, pushing it down into the edges of the baking dish. If it didn’t break up like mine always does, slice it a few times so steam and juice can escape.
  7. Bake for an hour. Or 90 minutes if you used frozen fruit.
  8. Before removing from oven, broil (at the hottest setting) for a couple minutes to brown the top if needed.
  9. Let cool for 15-30 minutes before serving and enjoying. It’s hard to taste the deliciousness with a burned tongue.

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