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.
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|unsalted butter, for greasing|
|1/2 Cup||granulated sugar|
|2 Tablespoon||quick cooking tapioca|
|4 Cup||fresh rhubarb, trimmed and diced|
|2 1/2 Cup||strawberries, hulled and quartered|
|1 Tablespoon||orange liqueur (optional)|
|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|
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
unsalted butter, for greasing
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)
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
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
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.
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!