Decadent Rhubarb and Peach Cobbler with Velvety Brandied Cream
Indulge in the delightful fusion of sweet and tart flavors with this Decadent Rhubarb and Peach Cobbler. The recipe features a tender, flaky biscuit crust layered over a warm filling made from tart rhubarb, juicy peaches, and rich prunes. Each bite is an explosion of fruit flavors complemented by the luxurious addition of whipped cream infused with brandy, making it a perfect dessert for gatherings or special occasions. This cobbler is effortlessly prepared in two stages, allowing you to enjoy more time with your guests while still serving a homemade dessert. Whether served warm or at room temperature, each serving is a testament to the joy of simple, elegant home cooking.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
baking powder
1 tablespoon
sugar
to taste (plus 2 teaspoons for crust)
salt
3/4 teaspoon
butter or margarine
4 tablespoons (cold, cut into cubes)
egg
1 (beaten)
milk
enough to make 1/2 cup with the egg
slices peaches in heavy syrup
1 (16 ounce) can (drained)
quick-cooking tapioca
2 tablespoons
rhubarb
2 lbs (cut into 1/2-inch pieces)
pitted prunes
1 cup (halved)
heavy cream
1 cup (cold)
sugar (for brandied cream)
1 tablespoon
brandy
1 tablespoon
Instructions
1
Preheat the oven to 425°F (220°C). Lightly grease a baking sheet.
2
Prepare the crust: In a mixing bowl, combine the flour, baking powder, 2 teaspoons of sugar, and salt. Use a pastry cutter or fork to cut in the butter or margarine until the mixture looks like coarse crumbs.
3
In a measuring cup, beat the egg and reserve 1 tablespoon of it for brushing the crust. Add enough milk to the egg to make a total of 1/2 cup.
4
Pour the egg and milk mixture into the flour mixture, stirring just until combined.
5
On the prepared baking sheet, pat out the dough to about 1/2-inch thick and slightly smaller than the top of a 2-quart shallow casserole dish. Use the back of a soup spoon to create a decorative scalloped design on the crust. Brush the reserved egg on top and sprinkle with a little sugar.
6
Bake the crust for 15 minutes, or until golden brown, then remove it from the oven and let it cool on a wire rack.
7
Meanwhile, prepare the filling by draining the syrup from the peaches into a measuring cup.
8
In a 3-quart saucepan, combine the tapioca, 3/4 cup of sugar, 1/2 cup of peach syrup, and 1/4 teaspoon of salt. Let the mixture sit for 5 minutes to allow the tapioca to absorb the liquid.
9
Add the rhubarb to the saucepan and cook over medium heat, stirring frequently, until the rhubarb is tender and the mixture has thickened and begun to boil.
10
Stir in the sliced peaches and halved prunes, heating the mixture through.
11
Pour the fruit filling into your casserole dish and top it with the baked biscuit crust.
12
Serve the cobbler warm, or allow it to cool for later serving. When ready to enjoy, prepare the brandied cream by beating the heavy cream with 1 tablespoon of sugar until soft peaks form, then gently beat in 1 tablespoon of brandy.
13
Spoon the brandied cream over each serving of cobbler for a decadent finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Rhubarb and Peach Cobbler?
It is a delightful dessert featuring a tender, flaky biscuit crust layered over a warm filling of tart rhubarb, juicy peaches, and rich prunes, finished with a velvety brandied whipped cream.
What fruits are included in the filling?
The filling consists of fresh rhubarb cut into pieces, canned sliced peaches in heavy syrup, and halved pitted prunes.
How do I prepare the crust for this cobbler?
Combine sifted flour, baking powder, sugar, and salt, then cut in cold butter until the mixture resembles coarse crumbs. Mix with an egg and milk blend, pat it out, and bake separately for 15 minutes.
What is the recommended oven temperature?
The oven should be preheated to 425°F (220°C) for baking the biscuit crust.
How do I make the velvety brandied cream?
Beat cold heavy cream with a tablespoon of sugar until soft peaks form, then gently whisk in one tablespoon of brandy.
Do I need to drain the peaches?
Yes, drain the peaches but reserve the syrup, as you will need 1/2 cup of it to mix with the tapioca.
What role does tapioca play in this recipe?
Quick-cooking tapioca acts as a thickening agent for the fruit filling when combined with the peach syrup and cooked with the rhubarb.
How should the rhubarb be prepared?
You should use 2 lbs of rhubarb, cut into 1/2-inch pieces.
Can I use margarine instead of butter for the crust?
Yes, the recipe allows for either cold butter or margarine to be cut into the flour mixture.
How do I create a decorative design on the crust?
Use the back of a soup spoon to create a decorative scalloped design on the dough before baking.
Why is some of the beaten egg reserved?
One tablespoon of the beaten egg is reserved to brush over the top of the crust before it goes into the oven to give it a golden finish.
How thick should the biscuit dough be?
The dough should be patted out to about 1/2-inch thickness on a lightly greased baking sheet.
How long does the rhubarb need to cook?
Cook the rhubarb over medium heat, stirring frequently, until it is tender and the mixture has thickened and reached a boil.
What size casserole dish is best for this recipe?
A 2-quart shallow casserole dish is recommended for holding the fruit filling and the crust.
How much peach syrup is needed for the filling?
You will need 1/2 cup of the syrup drained from the can of peaches.
Is the flour sifted before measuring?
The recipe specifies 1 1/2 cups of all-purpose flour that has been sifted.
When should I add the peaches and prunes?
Stir in the sliced peaches and halved prunes after the rhubarb mixture has thickened and boiled, heating them through before assembly.
Can this cobbler be served at room temperature?
Yes, while it is delicious warm, it can also be allowed to cool and served at room temperature.
How much sugar goes into the biscuit crust?
The crust mixture uses 2 teaspoons of sugar, plus a little extra sprinkled on top before baking.
What is the total amount of milk and egg used for the dough?
You should add enough milk to one beaten egg to reach a total volume of 1/2 cup.
How long should the tapioca soak?
The tapioca should sit in the mixture of sugar, peach syrup, and salt for 5 minutes before cooking to allow it to absorb the liquid.
What type of tapioca is required?
The recipe calls for 2 tablespoons of quick-cooking tapioca.
How do I assemble the final dish?
Pour the hot fruit filling into the casserole dish and simply place the pre-baked biscuit crust on top.
Does the cream need to be cold for whipping?
Yes, using cold heavy cream ensures it whips properly to form soft peaks.
How many prunes are used in the filling?
The recipe uses 1 cup of halved pitted prunes.
What is the salt measurement for the filling?
The filling requires 1/4 teaspoon of salt mixed with the tapioca and sugar.
How is the cobbler finished before serving?
Each serving is topped with a generous spoonful of the prepared brandied cream.
How much baking powder is needed?
The recipe uses 1 tablespoon of baking powder for the crust.
Can I prepare this recipe in stages?
Yes, the recipe is designed to be prepared in two stages, making it easier to manage when hosting guests.
What flavor profile does the cobbler have?
It offers a sophisticated balance of sweet and tart flavors thanks to the combination of rhubarb, peaches, and prunes.