Rhubarb and apple cobbler

This classic American dessert is the perfect ending to a BBQ.

By The Good Housekeeping Cookery TeamPublished: 02 April 2000

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Yields:

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Ingredients

900 g
(2lb) rhubarb
450 g
(1lb) cooking apples
6 level tbsp caster sugar
4 level tbsp plain flour
1 level tbsp cornflour
1⁄2 level tsp ground ginger
A knob of butter
Grated rind of an orange
150 g
(5oz) plain flour
2 level tsp baking powder
A pinch of salt
60g (21⁄2oz) softened butter
3 level tbsp caster sugar
120 ml
(4fl oz) buttermilk
2 Tbsp.
double cream
1 level tsp demerara sugar

Directions

1. Step 1
  Cut 900g (2lb) rhubarb into 2.5cm (1in) lengths. Add 450g (1lb) cooking apples, peeled, cored, quartered and sliced, 6 level tbsp caster sugar, 4 level tbsp plain flour, 1 level tbsp cornflour, 1⁄2 level tsp ground ginger, a knob of butter and the grated rind of an orange. Put into a 25.5cm (10in) shallow ovenproof dish and set aside.
2. Step 2
  To make the cobbler dough, sift 150g (5oz) plain flour, 2 level tsp baking powder and a pinch of salt into a bowl. Rub in 60g (21⁄2oz) softened butter until the mixture resembles fine breadcrumbs. Stir in 3 level tbsp caster sugar and 120ml (4fl oz) buttermilk (or whole milk with a generous squeeze of lemon juice). Spoon the dough on to the rhubarb in humps, making sure it doesn't completely cover the fruit.
3. Step 3
  Mix 2tbsp double cream with 1 level tsp demerara sugar and drizzle on top. Put the dish on a baking tray and bake at 220°C (425°F) mark 7 for 10min, then lower the heat to 190°C (375°F) mark 5 and bake for a further 20–30min or until puffed and brown and the fruit is just soft. Remove from the oven and stand for 10min. Serve warm with cream.
  
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Per Serving:

Calories: 449

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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