Description
Strawberry rhubarb cobbler with a gluten free biscuit topping. Best served warm, with vanilla ice cream and shared with friends! The perfect spring & summer dessert.
Ingredients
- Filling
- 3 1/2 cups strawberries, sliced*
- 3 1/2 cups rhubarb, sliced
- 1/2 cup organic cane sugar**
- 1/4 cup coconut sugar
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1 to 2 teaspoons cinnamon
- 2 teaspoons pure vanilla extract
- Biscuit topping
- 3 tablespoons unsalted butter***
- 3/4 cup light canned coconut milk, shaken so that it is well mixed
- 1 tablespoon fresh squeezed lemon juice or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup all purpose gluten free flour blend (I like Bob’s Red Mill, Gluten Free 1 to 1 Baking Flour)
- 1 cup blanched almond flour
- 2 tablespoons corn starch
- 1/2 teaspoon salt
- 3 tablespoons organic cane sugar
- 2 teaspoons baking powder
- 1/2 tablespoon organic cane sugar (for topping biscuits)
- For serving
- Optional : vanilla ice cream
Instructions
- Prepare Line a baking sheet with foil or parchment paper and place it on the oven rack (this is to catch any spills that may bubble over). Preheat your oven to 375 degrees Fahrenheit. Grease an 8 to 10 inch baking dish, such as a pie plate, cast iron skillet or other baking dish – set aside.
- Macerate the fruit: To a large mixing bowl add all of the ingredients for the filling, gently stir to combine. Allow the fruit to sit and release it’s juices while you prepare the rest of the dessert.
- Freeze the butter:chop the butter into 1 inch cubes, place it in a bowl and into the freezer while you make the biscuit dough.
- make vegan buttermilk: Mix the lemon juice or apple cider vinegar with the coconut milk and the vanilla extract, allow it to sit for 10 minutes to create a vegan buttermilk.
- Mix the dry ingredients: Add the gluten free flour, almond flour, corn starch, salt, cane sugar, and baking powder to a medium mixing bowl and whisk to combine. Add the cold cubes of butter and use a pastry cutter or two butter knives to cut the butter into the flour until the butter is the size of small peas. Alternately you could do this step in a food processor, be careful not to over cut the butter.
- Make the dough: Pour ALMOST all of the coconut milk mixture into the dry ingredients of the dry ingredients, stir to combine until a dough forms. The dough should come together nicely but not be overly sticky. If it’s too dry add more of the liquid and if it’s too sticky add 1 to 2 tablespoons of almond flour at a time. See photo in post for example of how the dough should look.
- Assemble the cobbler: Add the fruit to the prepared baking dish along with any liquid that the fruit released., spread the fruit in an even layer. Use two spoons to drop the dough into rough shaped balls on top of the fruit until it is all used up. Use a pastry brush to lightly brush some leftover coconut milk (not the mixture with the acid in it, but straight from the can) onto each biscuit. Sprinkle each biscuit with a little organic cane sugar.
- Bake: Place the cobbler in the oven, on top of the baking dish that’s lined with foil. Bake for 45 to 55 minutes or until the fruit is bubbling and he biscuit topping is browned. Allow the cobbler to rest for 5 to 10 minutes before serving.
- Serve: Serve the cobbler warm with vanilla ice cream, if desired (umm, I think yes!)
- Leftovers: The cobbler really is best when fresh because the biscuits topping gets soggy and looses its crisp factor – however, it’s still very tasty! Cover the cobbler and keep it at room temperature for 2 days and then transfer it to the fridge for up to another 3 to 4 days. Enjoy!
Notes
*Fruit: You can sub frozen fruit that has been defrosted and drained. You can also do any proportions of strawberries vs rhubarb you want. If you do more rhubarb than strawberries I would consider adding more sugar, depending on how tart you like your cobbler.
**Sugar: Depending on how sweet you prefer your desserts you may want to add a little more sugar – I prefer mine on the tart side This also might depend on weather you will be serving your cobbler with ice cream or not. Also, I found I prefer the combo of the organic cane sugar and coconut sugar for the right balance of caramel-y taste from the coconut sugar and straight forward sweetness from the regular cane sugar.
***Vegan/dairy free: To make this recipe vegan and dairy free use vegan butter for the biscuits. Also make sure to serve with dairy free vanilla ice cream (if using).
The biscuit topping is adapted from Minimalist Baker’s Perfect Strawberry Shortcake recipe.
