We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Strawberry Rhubarb Cobbler

20

30

Apple

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.

6

Activating this element will cause content on the page to be updated.

:

main

  • unsalted butter, for greasing

Filling

  • 1/2 Cup granulated sugar

  • 2 Tablespoon quick cooking tapioca

  • 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

  • 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

    • As Needed unsalted butter, for greasing

  • 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.

    • 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)

  • 3

    Make the cobbler dough: In a small bowl, whisk together the egg, heavy cream, vanilla, and almond extract.

    • 1 Large egg, beaten

    • 1/4 Cup heavy cream, half-and-half, or milk

    • 1/2 Teaspoon vanilla extract

    • 1/4 Teaspoon 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.

    • 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

  • 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!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.