Cherry Rhubarb Cobbler
This cherry rhubarb cobbler recipe is a delicious mix of flavors to celebrate the spring and summer growing seasons.
Ingredients for the filling
- 2 cups chopped rhubarb
- 4 cups mixed cherries and berries (e.g. cherries, blueberries, raspberries, and blackberries)
- 1 tbs arrowroot starch
- 1 tbs maple syrup
Ingredients for the cobbler topping
- 1/2 cup cornmeal
- 1/2 cup rolled oats
- 1/2 cup gluten-free flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 2 tbs melted coconut oil
- 3 tbs maple syrup
- 2 tbs coconut milk or other milk
- 1 egg
Preheat the oven to 350 degrees.
Mix together the filling ingredients and pour them into an 8x8 inch pan.
For the cobbler topping, mix together the dry ingredients in a small bowl. Set aside. Mix together the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients and mix until well combined.
Evenly cover the fruit with the cobbler topping.
Bake for 35 to 40 minutes, until the topping is cooked through.
Enjoy warm or at room temperature.
Calories: 273kcal | Carbohydrates: 46g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 308mg | Fiber: 7g | Sugar: 18g | Vitamin A: 129IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 2mg