Apple Rhubarb Cobbler

I'm on a roll cleaning up my refrigerator. Got a little under a pound of rhubarb - 8 Granny Smith apples and a LOT of Fuji apples. These Fuji apples.... They are probably the most delicious, sweetest, crunchiest kind of apple in the whole wide world. So I won't cook them. The other two I can't eat. Too sour. There were here to be baked! And I got HUGE delicious apple rhubarb cobbler for many many breakfasts to come...

I started of the recipe from Jamie Oliver's Happy Day with the Naked Chef cookbook. But I ended up making this up completely. I tossed the fruits with sugar instead of balsamic vinegar. I used less butter - less flour - no sugar at all in the batter. I added oatmeal - walnuts and baking soda. I also used fat-free plain yogurt instead of buttermilk and in larger portion.... Surprisingly, the cobbler came out pretty and delicious!



Ingredients

• About 3/4 pound of rhubarb - cut into 1-inch stalks


• 8 medium Granny Smith apples - pitted and cut*


• 1 1/4 cups sugar



• 1 cup all purpose flour


• 1 cup oeatmeal


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 stick butter - chilled


• 1/2 cup chopped walnuts


• 3/4 cup plain yogurt

Directions

1. Preheat oven to 375 degrees.


2. In a large bowl, toss rhubarb, apples and sugar together.


3. In a separate bowl, combine flour, oatmeal, baking soda and salt. Cut butter into the mixture. Rub by hands until the mixture becomes consistently grainy.


4. Stir in walnuts. Stir in yogurt. Stir until everything is just wet.


5. Spoon sugared fruit into heat proof container about 13x9 in size. Drop the batter on top. Bake for 40 minutes or until the top looks pretty.


6. Let cool and serve with yogurt for breakfast or with ice cream for dessert.

* I didn't peel the apples because I was too lazy to peel 8 apples. And I heard that apple skin is healthy - full of fiber and all kinds of nutritional values!