RHUBARB STRAWBERRY COBBLER
This is not a traditional cobbler, but one with a simple-to-make crust. I grew up with my Grandmother's "cobbler," which was made in a rectangular baking dish and was topped with her lovely, flaky pie crust that she folded over thickly along the edges...my favorite part, those edges! This crust is easier than my Grandmother's...
Provided by Chef Potpie (Laurel)
Categories Pies
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 425.
- 2. In a large bowl, whisk together the 1/3 cup flour and the 1 1/3 cups sugar. To this add all of the fruit and toss well to coat.
- 3. Transfer to a greased 11x7 baking dish and dot with butter.
- 4. For the crust, in one bowl mix together the flour and salt, and in another bowl whisk the oil, melted butter and warm water. Add the butter mixture to the flour mixture and stir with a fork until a sticky dough is formed.
- 5. Roll the dough out between two pieces of waxed paper to a rectangle a little larger than the 11x7 of the baking dish. (Or you can just roll it to fit the the top if you don't want rolled edges.)
- 6. Remove top piece of waxed paper and invert dough over the top of the baking dish. Gently peel off waxed paper.
- 7. Fold edges under to fit the dish. Brush the crust with milk and sprinkle with turbinado sugar.
- 8. Bake 40-50 minutes, until golden brown. Serve with ice cream or whipped cream if desired.
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