Rhubarb Peach Cobbler

Name: Rhubarb Peach Cobbler
Prep time: 30 min
Total time: 120 min
Yield: 6
Cuisine: American
Ingredients: 2 cup All-Purpose Flour (2 cups all-purpose flour); 2 tbsp Granulated Sugar (2 tablespoons plus 1 cup sugar, divided); 2 tbsp Lime (1 tablespoon freshly grated lime zest + 1 tablespoon freshly squeezed lime juice); 1 tsp Kosher Salt (1 teaspoon plus 1/4 teaspoon kosher salt, divided); 9 tbsp Unsalted Butter (9 tablespoons unsalted butter, cubed and chilled, plus extra for dish); 1 ½ oz Lard (1 1/2 ounces lard, chilled and cut into small pieces); 1 ½ fl oz Water (1 1/2 fluid ounces (3 tablespoons) ice water); 2 tbsp Cornstarch (2 tablespoons cornstarch); 1 lb Rhubarb (1 pound rhubarb, chopped into 1/2-inch pieces); 1 lb Peach (1 pound peaches, skin on and sliced into 1/2- to 1-inch slices)

A classic fruit cobbler with a crumbly, lard-enriched dough topping over a sweet and tangy filling of chopped rhubarb and sliced peaches.

120 minAmerican

Servings6

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Pescatarian

Steps

1Heat oven to 375ºF. 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.
2Place the flour, 2 tablespoons 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.
3In a medium mixing bowl, whisk together 1 cup of sugar, the cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.
4Remove 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. Remove the dough from the bag, pour the fruit mixture into the dish, and top with the rolled-out dough, pressing the dough into the corners of the dish. Bake, uncovered, until the dough is cooked through and starting to turn golden, about 60 minutes. If using frozen fruit, increase cooking time to 90 minutes.
5Change 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.