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Strawberry Rhubarb Cobbler with Oat Flour Biscuits

Strawberry Rhubarb Cobbler with Oat Flour Biscuits

Chelsea Colbath
Juicy strawberries, tangy rhubarb, and tender oat biscuits get baked together until jammy and saucy. A scoop of ice cream is mandatory for this warm, fruity dessert!
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Servings 6

Ingredients
  

Fruit

  • 3 cups rhubarb
  • 4 cups strawberries fresh or frozen both work well
  • 2 Tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1/3 cup maple syrup
  • 1/2 teaspoon ground ginger

Biscuits

  • 1 1/2 cups oat flour*
  • 1/4 cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil melted
  • 3/4 cup plain whole milk yogurt
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract

Toppings

  • a big pinch of sugar
  • ice cream or freshly whipped cream to serve

Instructions
 

  • 1. Preheat oven to 400 degrees Fahrenheit.
  • 2. Slice rhubarb into 1-inch pieces, and hull and halve the strawberries. Put rhubarb, strawberries, and all remaining fruit ingredients into a large baking dish and stir to combine. Put fruit in the oven and bake for 15 minutes.
  • 3. While fruit bakes, make biscuit dough. In a large bowl, mix flours, salt, baking powder, and melted coconut oil. Then, add in yogurt and maple syrup, and stir well.
  • 4. Remove fruit from the oven, and dollop biscuits on top (about 2 heaping Tablespoons per biscuit). Sprinkle biscuits with a big pinch of sugar, and put back in the oven to bake for another 20-25 minutes. Cobbler is done when the biscuits are golden and the fruit is bubbly.
  • 5. Let cobbler cool for at least 15 minutes before serving to let the fruit juices firm up a bit. Then, serve warm with ice cream or freshly whipped cream. Leftovers are also good cold on top of yogurt for breakfast!

Notes

*You can make your own oat flour by pulsing oats in the food processor or blender until it resembles flour, or just buy it at the grocery store.