Strawberry-Rhubarb Cobbler (GAPS-Legal)

We had strawberries and rhubarb in the garden this year, and I re-discovered rhubarb and decided it is my new favorite!

2 c. chopped rhubarb
1 c. sliced strawberries (set aside 1/4 c.)


 







 

You will need 3 c. fruit total. You can use some chopped apple to fill in if you don't have enough rhubarb and berries for the recipe. You can also substitute other berries as well.




3/4 c. almond flour
3 T. coconut oil
1/8 t. salt
1/2 t. vanilla powder
1/4 c. honey + 1 T.

Grease a small 6 x 8 in. pyrex or bread loaf pan with coconut oil. Place the chopped and mixed fruits into the pan. Drizzle 2 T. honey over the fruit. Mix the dry ingredients in a separate bowl. Add the coconut oil and honey to the dry ingredients and cut in with a fork until it forms a chunky dough.

With your fingers, evenly scatter the chunks of dough over the top of the fruit.










Use the 1/4 c. of berries that you set aside to add some color to the top.












Bake for 30-40 min. at 375F. Let cool for 10 min and enjoy while warm. This is delicious with my coconut milk ice cream recipe. This recipe can be upscaled for a larger pan if desired.