Strawberry-Rhubarb “Healthy” Cobbler
- almond ,
- rhubarb ,
I have a thing for making improvised ‘healthy” desserts. I posted my take on a fruit cobbler — gluten-free, vegan, low(er) sugar — on Instagram, and the public responded. Often times, the process involves means dumping all the whole grains, superfoods and sugar alternatives into a bowl, and praying for the best. This time, I got it down to a science. The flax meal and the maples syrup cooked together, form a kind of “hippy granola glue,” that binds the topping ingredients together, and makes them bake to a satisfying crunch. I use ghee, but if you are vegan, substitute with coconut oil. You can easily use stone fruit in place of strawberries and rhubarb here as well. To make it gluten-free, use GF oats.
- 4 cups strawberries, tops removed, quartered
- 2 cups rhubarb, cut into 1/4” pieces
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 2 tsp tapioca starch
- 1 cup + 2 tbsp almond meal
- ½ tsp cinnamon
- ¼ tsp ground cardamom
- 2 tsp chia seeds
- ⅓ cup slivered almonds
- ¼ tsp kosher salt
- ⅓ cup rolled oats
- ½ cup maple syrup
- ⅓ cup ground flax meal
- 2 tbsp ghee (sub coconut oil for vegans)
Heat oven to 350° F.
In a medium mixing bowl, combine strawberries and rhubarb with coconut sugar, vanilla and tapioca starch. Set aside
In another bowl. Combine almond meal, cinnamon, cardamom, chia seeds, almonds, salt, and oats. Stir to combine.
In a small saucepan, heat maple syrup over a low flame. When the syrup starts to bubble, add ghee and flax meal. Continue to simmer, stirring all the time with a fork, until the mixture thickens to a caramel consistency, about 3-5 minutes. It should be really gooey.
Pour the gooey syrup over the dry ingredients, and, using a fork, mix well too combine. Continue to mix until it you have a consistent, wet and tacky dough.
Pour fruit into a pie pan. Top with 1” blobs of the dough to cover the top entirely. Bake for 30 minutes at 350°F, then lower heat to 325 ° F, and cook for an additional hour. Let the pie cool slightly before serving.