[food] apple, rhubarb & almond cobbler
Jun. 11th, 2021 10:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberett[freely adapted from delicious. and Martha Stewart]
Serves, nominally, 8.
Ingredients
Filling:
~600g rhubarb, chopped into chunks
2 large cooking apples, peeled and chopped into chunks
~100g brown sugar
zest of one orange
Cobble:
~75g ground almond
~225g plain flour (for 300g Dry Product)
50g sugar
2 tsp baking powder (poss. increase this next time, and consider using SR flour in addition -- it was quite stodgy)
75g butter, cubed
~284ml buttermilk
Topping:
~3 tbsp flaked almond
~2 tbsp sugar
Method
Preheat oven to 180°C (fan).
Place the filling ingredients in a baking dish, mix, and leave to macerate for ~15 minutes.
Make the cobble: combine the dry ingredients in a bowl. Rub in the butter. Add the buttermilk, and mix to form a soft dough.
Distribute the cobble over the filling. Scatter sugar and flaked almonds over the top. Bake for ~25 minutes, until the fruit is bubbling and the cobbles* have turned golden brown.
Notes
* I suspect this is not the technical term, but I like it and I'm keeping it.
Orange zest (and citrus zest more generally): I tend to (periodically) buy fancy unwaxed citrus, extract the juice or flesh, and then freeze the peels For Later Use, if not required fresh. I'm currently in the process of consolidating the stacks of lemon-halves down into a small tub of skin only; they grate and slice pretty well when cold.
Serves, nominally, 8.
Ingredients
Filling:
~600g rhubarb, chopped into chunks
2 large cooking apples, peeled and chopped into chunks
~100g brown sugar
zest of one orange
Cobble:
~75g ground almond
~225g plain flour (for 300g Dry Product)
50g sugar
2 tsp baking powder (poss. increase this next time, and consider using SR flour in addition -- it was quite stodgy)
75g butter, cubed
~284ml buttermilk
Topping:
~3 tbsp flaked almond
~2 tbsp sugar
Method
Preheat oven to 180°C (fan).
Place the filling ingredients in a baking dish, mix, and leave to macerate for ~15 minutes.
Make the cobble: combine the dry ingredients in a bowl. Rub in the butter. Add the buttermilk, and mix to form a soft dough.
Distribute the cobble over the filling. Scatter sugar and flaked almonds over the top. Bake for ~25 minutes, until the fruit is bubbling and the cobbles* have turned golden brown.
Notes
* I suspect this is not the technical term, but I like it and I'm keeping it.
Orange zest (and citrus zest more generally): I tend to (periodically) buy fancy unwaxed citrus, extract the juice or flesh, and then freeze the peels For Later Use, if not required fresh. I'm currently in the process of consolidating the stacks of lemon-halves down into a small tub of skin only; they grate and slice pretty well when cold.
(no subject)
Date: 2021-06-11 09:28 pm (UTC)(no subject)
Date: 2021-06-11 10:04 pm (UTC)(no subject)
Date: 2021-06-12 10:46 am (UTC)