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 of ice cream.
Place the rhubarb, strawberries, raspberries, maple syrup, and vanilla into a large baking dish*. Mix until well combined and set aside.
8 stalks rhubarb, 400 grams strawberries, 250 grams frozen or fresh raspberries, 2 tablespoons maple syrup or honey, 1 teaspoon pure vanilla extract
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.
Notes
* The baking dish I use is 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.