Strawberry Rhubarb Cobbler

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.

Course Desserts

Cuisine British

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 249kcal

Author Alexandra Daum

Ingredients

8 stalks rhubarb chopped into 2cm (3/4 in.) pieces
400 grams strawberries hulled and halved
250 grams frozen or fresh raspberries
2 tablespoons maple syrup or honey
1 teaspoon pure vanilla extract

Scone Topping

220 grams light spelt flour
2 tablespoons coconut sugar
1 ½ teaspoons baking powder
¼ teaspoons baking soda
¼ teaspoon sea salt
2 tablespoons coconut oil
125 ml oat or nut milk

Metric - American

Instructions

Preheat the oven to 180°C (350°F).
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.

Notes

* 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?

Nutrition