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Dessert
4 - 6 servings
2 hours
45 minutes
Chef Andrew Faulkner
2/3 cup old-fashioned oats
2/3 cup dark brown sugar, packed
1/2 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt to taste
1/2 cup unsalted butter (1 stick) cut into pieces
1/2 cup hazelnuts, toasted, husked and chopped
6 organic peaches or 16 ounces frozen sliced peaches, thawed and drained
1 cup sugar
2 tablespoons quick cooking tapioca
2 teaspoons Meyer Lemons juice, freshly squeezed, or organic lemon
1 teaspoon ground cinnamon
1 pinch ground nutmeg
4 cups Rhubarb (about 1 1/2 sticks) greens discarded, stalks 1/4 inch sliced
Vanilla frozen yogurt
Combine first 5 ingredients in medium bowl.
Add butter and ingredients into a pastry blender or rub with fingertips until mixture begins to clump together.
Mix in hazelnuts. (Can be prepared 3 hours ahead. Cover and chill.)
Combine all ingredients except frozen yogurt in large bowl. Let stand 1 to 3 hours.
Position rack in center of oven and preheat to 375°F. Lightly butter or pan spray sides and bottom of 8 x 8 x 2-inch baking dish.
Transfer filling to prepared dish. Sprinkle topping evenly over filling in dish, covering completely.
Bake until fruit is tender, juice bubbles thickly around sides and topping begins to brown slightly, about 40 minutes.
Remove crisp from oven. Preheat broiler. Reset oven to Broil. Return cobbler to oven and, watching closely, broil until topping is crisp and golden, about 2 minutes.
Transfer to rack and cool about 30 minutes. Serve warm with frozen yogurt.
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