When I worked in catering, this cobbler recipe was one of our most requested desserts for summer barbecues. Why?
First, it’s meant to feed a crowd, and if extra people show up, it can be stretched to accommodate them.
Second, it stands up to hot weather with aplomb. Only the whipped cream or ice cream that garnish it require refrigeration.
Third, it features lots of fresh seasonal fruit, showcasing whatever you have in your backyard or find at the farmers market. Here, I’ve employed late spring rhubarb. But this recipe can also be made with anything – the cherries and blueberries of July, the peaches of August, the apples of October and more.
Fourth, it’s easy and nearly impossible to mess up. You simply toss together flour, sugar, baking powder and a little salt. Then add some eggs to the dry ingredients with your hands, until the mixture becomes crumbly. Next, you prepare the fruit, tossing it with sugar and a little starch for thickening, along with whatever flavoring you like. You put the fruit in a baking dish, top with the crumble, and pour melted butter over the top. Bake until golden and bubbling and serve. Warm or at room temperature, with ice cream or whipped cream – it’s up to you.
And fifth? It’s delicious.
For the topping:
4 cups all-purpose flour
1½ cups sugar
2 teaspoons baking powder
1 teaspoon salt
4 eggs
6 ounces (1½ sticks) unsalted butter, melted
For the filling:
12 cups of chopped rhubarb (about 3 pounds of cleaned stalks)
the juice and grated rind of one orange
1½ cup of sugar
¼ cup flour
Preheat the oven to 350 degrees. Have a large, ovenproof baking dish ready to use (about 10 by 13 inches and 3 inches deep).
Make the topping by combining the flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs together until homogenous. Pour the eggs into the dry ingredients and toss and press with your fingers until the mixture becomes crumbly. Set aside.
Make the filling by mixing the chopped rhubarb, rind and juice of the orange, the sugar and the flour together in a large bowl. Pour it into the baking dish.
Sprinkle the crumble mixture evenly over the top of the fruit. Pour the melted butter as evenly as possible over the crumble. Place the cobbler on a sheet tray, in case it bubbles over a bit while baking.
Bake the cobbler in the center of the preheated oven. It will be done in about an hour to 1½ hours – this will depend on what type of fruit you use and how long it takes to soften and release juice. Turn the cobbler after ½ hour so it browns evenly. When the fruit is bubbling in the center of the cobbler and the top is golden brown, it’s done. Serve warm or at room temperature, with whipped cream or ice cream, if desired.
Serves 12 to 20, depending on portion size.