Apple and Rhubarb Cobbler with Semolina Biscuit Crunch

Apple and Rhubarb Cobbler with Semolina Biscuit Crunch

Ingredients

Filling :

• 2 tablespoons unsalted butter, plus more for the dish
• 4 Golden Delicious apples, peeled, cored, and sliced
• 1 cup (1⁄4-inch dice) rhubarb, 1 cup fresh or frozen raspberries, or an extra apple
• 1⁄ 2 cup honey
• 2 tablespoons fresh lemon juice
• 11⁄ 2 teaspoons cornstarch

Topping :

• 11⁄ 2 cups all-purpose flour
• 3⁄4 cup finely milled semolina or cornmeal
• 1⁄4 cup superfine sugar
• 1 tablespoon baking powder
• 1⁄ 2 teaspoon fine sea salt
• 11⁄ 3 cups heavy cream
• 5 tablespoons (1⁄ 2 stick plus 1 tablespoon) unsalted butter, melted
• 1⁄ 2 cup brown sugar
• Brown Sugar Whipped Cream (see recipe here) for serving

Cooking Instructions: 

1. Position a rack in the center of the oven and preheat to 350°F. 
2. Lightly butter a 9 by 13-inch baking dish.
3. To make the filling, melt the butter in a large skillet over medium heat. 
4. Add the apples, rhubarb, honey, and lemon juice. 
5. Cook, stirring occasionally, until the apples are barely tender, about 5 minutes. 
6. Dissolve the cornstarch in 1⁄4 cup of cold water, stir into the skillet, and bring to a boil. 
7. Transfer to the prepared baking dish.
8. Meanwhile, to make the topping, whisk together the flour, semolina or cornmeal, superfine sugar, baking powder, and salt. 
9. Add the cream and stir just until combined . 
10. Scatter the topping over the fruit mixture. 
11. Drizzle with the melted butter and sprinkle with brown sugar.
12. Bake until the topping is golden brown and the juices in the center are bubbling, about 30 minutes. Let cool until warm. Spoon into bowls, top with the whipped cream, and serve.