Steps

• Step 1

  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

  Ingredients

  •  unsalted butter, for greasing

• Step 2

  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.

  Ingredients

  • 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)

• Step 3

  Make the cobbler dough: In a small bowl, whisk together the egg, heavy cream, vanilla, and almond extract.

  Ingredients

  • 1 Large egg, beaten

  • 1/4 Cup heavy cream, half-and-half, or milk

  • 1/2 Teaspoon vanilla extract

  • 1/4 Teaspoon almond extract

• Step 4

  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.

  Ingredients

  • 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

• Step 5

  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.

• Step 6

  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!

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