Strawberry Rhubarb Cobbler
By Traeger Kitchen
There's nothing like an old-fashioned cobbler. Take sweet strawberries and tart rhubarb, pile it high with a buttery topping, add an infusion of robust smoke, and you've got a fruit dessert with a hearty twist.
Prep Time
20 Min
Cook Time
30 Min
Pellets
Apple
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| unsalted butter, for greasing |
Filling
| 1/2 Cup | granulated sugar |
| 2 Tablespoon | quick cooking tapioca |
| Pinch | kosher salt |
| 4 Cup | fresh rhubarb, trimmed and diced |
| 2 1/2 Cup | strawberries, hulled and quartered |
| 1 Tablespoon | orange liqueur (optional) |
Cobbler Dough
| 1 Large | egg, beaten |
| 1/4 Cup | heavy cream, half-and-half, or milk |
| 1/2 Teaspoon | vanilla extract |
| 1/4 Teaspoon | almond extract |
| 1 Cup | all-purpose flour |
| 2 Tablespoon | granulated sugar, plus more for sprinkling |
| 1 1/2 Teaspoon | baking powder |
| 1/2 Teaspoon | ground cinnamon |
| 1/4 Teaspoon | kosher salt |
| 4 Tablespoon | unsalted butter, chilled and cubed |
Steps
1
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Generously butter a 2-quart baking dish or 6 ramekins or individual gratin dishes.
350 ˚F / 177 ˚C
2
Make the filling: In a large bowl, stir together the sugar, tapioca, and salt. Using a rubber spatula, gently fold in the rhubarb, strawberries, and orange liqueur, if using.
3
Make the cobbler dough: In a small bowl, whisk together the egg, heavy cream, vanilla, and almond extract.
4
In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir to mix. Add the butter and use a pastry blender to cut into the dry ingredients until the mixture resembles coarse crumbs. Add the wet ingredients and stir with a fork until just combined.
5
Pour the filling and any accumulated juices into the prepared baking dish or divide between the ramekins. Scoop dollops of the batter on top and sprinkle with more sugar.
6
Place the baking dish or ramekins directly on the grill grates. Close the lid and bake until the filling is bubbling and the topping is golden brown, 30-35 minutes. Let cool slightly before serving. Enjoy!
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