27 July 2011

Rhubarb Peach Cobbler

Whenever I'm in the mood to consume an entire cobbler by myself, I make rhubarb peach cobbler.  I am the only one in the house who will eat rhubarb, but I usually share a couple servings with Michael, who also enjoys its tartness.  I have been making this recipe since it first aired on Good Eats in 2005. 

I have three versions of this recipe.  One from the Good Eats episode, "Cobbled Together" printed off foodnetwork.com, one from I'm Just Here for More Food, and one from Good Eats 2: The Middle Years.  I mainly use the printed recipe, but I really enjoy using the Good Eats books, so last time I made the cobbler I reached for Good Eats 2.

I noticed right away the recipe was different because it called for lemon zest instead of lime zest in the crust, yet the filling still called for lime juice.  I decided to still use lime zest since that what I was used to for this recipe.  Then, I entered bizarro world, the measurement for lard was labeled in tablespoons.  I have never seen an AB application measure lard in anything other than by weight.  I was so baffled by it, I didn't realize the recipe called for nine tablespoons!  That's a lot of lard, especially when the recipe calls for only nine tablespoons of butter.  It didn't hit me that it was way too much until I started to measure it out.  Once I saw how much nine tablespoons was going to be, I got another copy of the recipe and checked.  Indeed, the correct measurement for lard was 1.5 ounces, or three tablespoons.  I'm glad I know butter to lard ratios or I would have had one lardy cobbler.

The cobbler turned out absolutely delicious.  The rhubarb and peaches work so well together in this dish and the crust is out of this world.  The crumbled bits of crust on the bottom are soft, tender and filled with the juices from the peaches and rhubarb.  The top crust is very pie-like; tender, flaky, and delicious.  This could very well be my favorite cobbler.  I just wish I had more people to share it with.

Rhubarb Peach Cobbler
Recipe courtesy Alton Brown
Printable Recipe

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

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.

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.

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