- Preparation time
- 15 mins
- Cooking time
- 90 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Dessert
- Posted by
- Posted on
- April 8, 2015
A cobbler is a cross between a pudding and a crumble. This recipe is a labour of Love, but well worth the effort!
500gms Rhubarb
4 Large Granny Smiths
1 vanilla Pod – Seeds scraped and Pod reserved
1/3 cup of Caster Sugar
1/2 cup of Bourbon ***
1 cup Self Raising Flour
1/3 cup Caster Sugar
½ tsp Salt
½ tsp ground Cinnamon
50gms cold Unsalted Butter
½ cup Pecans
½ cup Buttermilk
1 tbs Demerara Sugar
- Pre-heat your oven to 160°c.
- Cut the Rhubarb into 5cm batons, and peel, core and chop the apples into 1cm slices. Mix the fruit together with the vanilla seeds and pod then place into a 20cm x 20cm baking dish. Sprinkle over the sugar and bourbon, then place a cartouche*** on top and triple wrap with foil. Bake for 90 minutes.
- Make the Cobbler topping by combining the flour, sugar, salt and cinnamon. Using your fingertips, rub in the cold butter until it is like fine sand, and then stir through the roughly chopped pecans. Mix in the buttermilk, stirring just to combine. The mixture should be very stiff.
- Take the fruit out of the oven, then dot spoonfuls of the cobbler topping over the top, leave little spaces so the juices can bubble up through them. Sprinkle over the demerara sugar then return the cobbler to the oven and bake for a further 30 minutes until the topping is browned and cooked through. Serve immediately with cream.
- *** Use the best quality Bourbon you can afford. You could leave it out of course, but why would you?! *** A cartouche is a piece of baking paper that covers the surface of a stew to reduce evaporation. It is also a good idea to lightly wet the paper with cold water before laying it over the stew.
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