Food & Cooking Recipes Dessert & Treats Recipes Rhubarb-Apple-Almond Cobbler Be the first to rate & review! By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on April 13, 2021 Rate PRINT Share Close Photo: Kate Sears Prep Time: 30 mins Total Time: 1 hr 30 mins Yield: 6 to 8 Serves This rhubarb and apple cobbler is perfect for kids to make on Mother's Day: The steps are few and easy to follow, and it is attractive yet requires no real decorating—you just drop the dough over the top, brush on heavy cream, add sliced almonds, and bake. Ingredients Filling 1 ½ pounds rhubarb, cut into 1-inch pieces (about 5 cups) 2 tart apples, such as Granny Smith (1 pound total), peeled, cored, and cut into ½-inch pieces (2 ½ cups) 1 ½ cups granulated sugar 3 tablespoons cornstarch ½ teaspoon grated fresh ginger 2 teaspoons fresh lemon juice ½ teaspoon kosher salt (we use Diamond Crystal) Biscuit 1 ½ cups unbleached all-purpose flour ¼ cup finely ground almond flour ¼ cup granulated sugar 1 ¾ teaspoons baking powder ¾ teaspoon kosher salt (we use Diamond Crystal) 6 tablespoons cold unsalted butter, cut into pieces ¾ cup heavy cream, plus more for brushing and serving ¼ teaspoon pure almond extract (optional) Sliced almonds and fine sanding sugar, for sprinkling (optional) Directions Filling: Preheat oven to 375°F. In a large bowl, combine rhubarb, apples, granulated sugar, cornstarch, ginger, lemon juice, and salt. Transfer to a 2 1/2-to-3-quart baking dish or 9-by-13-inch baking pan. Biscuit: Whisk together both flours, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add cream and almond extract; stir with a fork until a soft, sticky dough forms. Scatter in small clumps evenly over fruit in baking dish. Brush dough with cream. Sprinkle with almonds, then sanding sugar. Bake until cobbler is bubbling in center and biscuits are golden brown, 55 to 60 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool on a wire rack at least 1 hour before serving warm or at room temperature, topped with more cream. Originally appeared: Martha Stewart Living, May 2021 Rate It PRINT