This healthy strawberry rhubarb cobbler is vegan, made with coconut oil, coconut sugar, and spelt flour. Minimally sweetened and with simple ingredients, it’s a nice lighter spring option, especially served with a scoop ice cream. Skip to the recipe →
I meant to share this recipe last week, when I was in Germany dog sitting. I didn’t get much work done while I was there – I mentioned it in my May Mains post, but the laptop I brought with me is in desperate need of an update. It’s Graham’s, so I couldn’t do it while I was there, and didn’t know it didn’t work until it was too late.
In the end, it became a bit of a forced holiday and I just spent a lot of time with friends. I think it’s clear after that, though, that I really love my work! I was going stark raving mad – no posting, no scheduling, no real writing (just in a notebook). If I had been home without it there would be plenty to do with the house and garden, but what do you do in someone else’s house?
Anyway, I’m back home now and up to my ears in work, in a good way. Renovations are well underway and we have a deadline to get just about everything done by mid-June, when visitors will be starting to come and stay here. It’s gotten cold this past week – less than 15C every day – but still sunny so the garden is chugging along as best it can.
Let’s talk about this healthy strawberry rhubarb cobbler. I can’t believe I’ve never shared a cobbler recipe! They’re super easy, almost as simple as a crumble, and very adaptable. This one has a strawberry rhubarb filling with a handful of raspberries thrown in for good measure (the pinker the better). Just a couple tablespoons of maple syrup or honey sweeten the whole filling.
A cobbler is essentially biscuits baked on top of a fruit filling. In this case, the biscuits are more like scones, made with spelt flour, again just two tablespoons of coconut sugar to sweeten, a little coconut oil, and oat milk. They come together in one bowl without any special tools, just your hands. These are adapted from my vegan cream scones, minus the bergamot and with a lighter milk instead of full-fat coconut.
Bake for 40 minutes, and that’s it. This is basic enough to make with small kids (biscuits are the most fun), or for older children to try on their own. A cobbler was one of the first things I baked by myself even though I’m not sure my mom has ever made one. I definitely do more of a British version, with a scone topping, rather than American style.
After baking, the filling should be sweet, soft, and bubbling, and the topping should be golden brown and slightly crisp on the outside. Since this is so lightly sweetened and easy on spice, with just vanilla, the flavour of the fruit really shines. It is a bit tart due to the rhubarb but I find it sweet enough for my taste.
If you have a particularly strong sweet tooth but still want to try this recipe, double the honey in the filling and/or the more sugar in the scones. Serve this strawberry rhubarb cobbler warm with a scoop of coconut milk ice cream for a pretty spring dessert, or skip the ice cream and have some for breakfast!
Looking for more spring desserts? Try this strawberry rhubarb chickpea flour crisp, rhubarb almond tart (both GF), or go the giant scone route with this strawberry scone cake instead of topping a cobbler with them.
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- 8 stalks rhubarb, chopped into 2cm pieces
- 400 grams / 2 cups strawberries, hulled and halved
- 250 grams / 1 cup frozen or fresh raspberries
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 220 grams / 1 1/2 cups light spelt flour
- 2 tablespoons coconut sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil
- 125 ml / 1/2 cup oat or nut milk
- Preheat the oven to 180C / 350F.
- Place the fruit, maple syrup, and vanilla into a large baking dish*. Mix until well combined and set aside.
- Sift the flour, coconut sugar, baking powder, baking soda, and salt into a large mixing bowl. Add the coconut oil and use your hands to rub it into the flour mixture, until the largest pieces of oil are no bigger than a pea. Add the milk and vanilla and stir until just combined. Don't over mix.
- Divide the scone dough into ten roughly equal pieces and flatten slightly with your hands. Top the fruit mixture with the scones, leaving some space between so the fruit is visible.
- Bake the cobbler for 40-45 minutes, or until the fruit is bubbling and the scones are golden. Remove from the oven and cool for 15 minutes before serving, as is or with ice cream.
* This is the baking dish I use (pictured). It's 30x20cm. Slightly larger or smaller, or a different shape, will also work, as long as the scones cover the whole dish with some fruit peeking through.
• If you are a stickler, you might notice that there are actually eleven scones on my cobbler. I screwed it up and added an extra tiny scone, see in the bottom left corner?