Apple & Rhubarb Cobbler

Apple & Rhubarb Cobbler

This cobbler is a recipe I created for our local newspaper, The Gisborne Herald.  Cobbler is one of those dishes that means something different to almost everyone that makes it. A traditional cobbler is a dish of stewed fruit, topped with a sweetened scone mixture and baked – much like the cobbler I have made. However, there are many other dishes such as buckle, betty, clafoutis & even our humble crumble which masquerade as cobbler. Whatever form the dessert takes, it is simple and easy to prepare. Any combination of fruit can be used – peach is often used, but the apple can be paired with many other fruits – berries, feijoas, or currants to give a delicious dessert. I often double the fruit portion to make enough cobbler for breakfast leftovers. The cobbler can made as one large dish or evenly divided into individual portions. Apple pie spice is a simple spice mixture I make and keep on hand – substitute with cinnamon if you wish.

Baked Apple & Rhubarb with Elderflower & Wholemeal Cobbler Topping

Apple & Rhubarb Cobbler

Baked Apple & Rhubarb with Elderflower

4 stalks of rhubarb
4 large apples
½ cup lemon juice
¼ cup elderflower cordial
¼ cup raw sugar

Trim ends off rhubarb stalks and trim into even lengths, about 3-4 cm.
Wash apples and remove stalks. Halve and core apples, then slice each quarter into 4-5 slices.
Combine fruit in a casserole dish (I use a rectangular 34 cm x 23 cm cast iron baker).
Pour over liquid and sprinkle sugar. Cover dish with foil.
Bake at 180 C until the apples have softened (stir once about half way through), about 1 hour.
While the fruit is baking, prepare the cobbler topping.

Wholemeal Cobbler Topping

2 cups wholemeal flour
2 T raw sugar
4 t baking powder
¼ t salt
50g butter
1 – 1½ cups milk
2 t apple pie spice

Place flour, sugar, baking powder and salt into the food processor.
Dice butter and add to the dry ingredients. Process until the butter is cut through and the mixture looks like breadcrumbs.
Tip the mixture into a large bowl and add 1 cup of milk. Mix with a knife, adding more milk as necessary, to get the dough to a consistency where it will drop off the spoon.
Drop spoonfuls of cobbler mixture over the hot softened fruit. Return the cobbler to the oven for 20 minutes or until the scone topping has risen and is golden brown.
Serve warm with ice-cream. It is also good served for breakfast with milk or cream.

Apple Pie Spice

2 T ground cinnamon
½ t ground nutmeg
¼ t ground allspice
1 t ground ginger
½ t ground cardamom

Combine all the spices together then store in an airtight jar.

2 thoughts on “Apple & Rhubarb Cobbler

  1. I haven’t made a cobbler for many years and keep thinking I must return to it. I did make a blackcurrant buckle last year, which was the first time in many a long year! This combination sounds delicious.

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