Apple and Rhubarb Cobbler with Semolina Biscuit Crunch
- 2 tablespoons butter
- 4 medium apples, peeled, cored and sliced
- 1 cup rhubarb, chopped in 1/4 inch slices
- 1/2 cup honey
- 2 tablespoons lemon juice
- 1 1/2 teaspoons Clabber Girl Cornstarch
- 1/4 cup water
- 1 1/2 cups all purpose flour
- 3/4 cup finely milled semolina or cornmeal
- 1/4 cup plus 3 tablespoons bakers sugar, divided
- 1 tablespoon Clabber Girl Baking Powder
- 1/2 teaspoon salt
- 1 1/3 cups cream or half n half
- 5 tablespoons butter, melted
Set a rack in the center of the oven and preheat to 350°.
For the fruit filling, melt the butter in a large saute pan on medium heat and add the apples, rhubarb, honey and lemon juice. Bring to a low boil for about 5 minutes. Stir together the Clabber Girl Cornstarch and water until dissolved and add, stirring frequently, for another 5 minutes. Turn the mixture into a 9 x 13 baking dish.
While the apple mixture is cooking, whisk together the flour, semolina or cornmeal, 1/4 cup of the sugar, Clabber Girl Baking Powder and salt. Use a wooden spoon or soft rubber spatula to gently stir in the cream or half n half until mixed but still somewhat crumbly.
Toss and scatter the topping over the apple mixture. Pour the melted butter and remaining 3 tablespoons of sugar evenly over the surface and bake for about 30 to 40 minutes until bubbly in the center. Cool briefly and serve.
Recipe by Mani Niall - Mix it up with Mani
Cobblers are a cook's best secret. This simplified method allows you to keep your hands clean and your pastry cutters in the drawer. Everything is stirred and mixed together with a wooden spoon or soft rubber spatula, the butter melted over the top rather than mixed in by hand. The bakers sugar and fine semolina impart a smooth texture in the biscuit topping.