Rhubarb Peach Cobbler
Recipe courtesy Alton Brown

Ingredients

• 2 cups all purpose flour (or half whole wheat and half all purpose)
• 2 tbsp plus 1 cup sugar
• 1 tbsp freshly grated lime zest
• 1 tsp plus 1/4 tsp kosher salt
• 4 1/2 oz unsalted butter, chilled and cut into small pieces plus extra for dish
• 1 1/2 oz of lard (or crisco) chilled and cut into small pieces
• 3 tbsp ice water
• 2 tbsp cornstarch
• 1 lb rhubarb, chopped into 1/2 inch pieces
• 1 lb sliced peaches, peel on and sliced into 1/2 to 1 inch pieces
• 1 tbsp fresh squeezed lime juice

Directions

Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.

Place the flour, 2 tbsp of sugar, lime zest, and 1 tsp salt into the bowl of a food processor and pulse 3-4 times. Add the butter and lard (or crisco) and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.

In a medium mixing bowl, whisk together the 1 cup of sugar, cornstarch and /4 tsp of salt. Stir in the rhubarb, peaches and lime juice.

Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the rolled out dough, pressing the dough into the corners of the dish. Bake uncovered for 60 minutes or until the dough is cooked through and starting to turn golden. If using frozen fruit, increase baking time to 90 minutes.

Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15-30 minutes before serving. Serves 6-8.