I am serving this for Rosh Hashana. I plan to host guests and already made this, two weeks ahead of time, because it freezes beautifully.
It’s always a crowd-pleaser, and is perfect served alone, piping hot, cold, room temperature, with ice-cream, with sliced fruit, with a main dish and just about any way else. I particularly like to serve it with my delicious coconut berry ice-cream.
Prep time: 20 minutes, 10 minutes to peel and chop, 10 minutes to saute. Bake time: 30 minutes.
5-6 apples, peeled and coarsely chopped – I prefer Pink Lady or Braeburn, but any will work. The sweeter the apples the sweeter the dish.
6 stalks of rhubarb, diced
12 oz of fresh or frozen strawberries (about 12 large strawberries)
2 tablespoons of coconut oil or grapeseed oil
1 tablespoon of arrowroot powder or 1/2 tsp of guar gum (both of these are optional, they thicken the cobbler, but its perfectly delicious without)
Juice of one lemon
1 teaspoon of cinnamon
1 teaspoon of freshly diced ginger, optional, for added health benefits and a little spice
2-4 tablespoons of raw honey or maple syrup (depends on how sweet you like it)
1 cup of instant oats
3/4 cup of oat flour
1/4 cup of coconut oil or grapeseed oil
2 tablespoons of raw honey or maple syrup
1. Coarsely chop apples and squeeze juice of one lemon over apples to prevent browning. Then, proceed to chop rhubarb and dice ginger. Saute apples, ginger and rhubarb in oil of choice over medium heat until softened, about 10 minutes. Add arrowroot or guar gum (optional) and strawberries, as well as honey or maple syrup and cinnamon. Spoon mixture into pie pan of choice and allow to sit while preparing crust.
2. Mix topping ingredients together with a spoon.
3. Using your hands, sprinkle topping over fruit mixture.
4. Bake on 350 degrees Fahrenheit for 30 minutes.
Serve warm with ice cream, or allow to cool.