Taylor's Rhu-Berry Cobbler
I casually mentioned to my friend Miki that I missed rhubarb since it didn’t seem to like growing in Napa Valley. Next thing I knew, a casserole dish of delicious cobbler was sitting on the counter. What a treat!
- 1 regular sized package of frozen mixed berries
- 2 cups fresh or frozen rhubarb, chopped
- 1 large apple, chopped
- ½ cup water scant
- ½ cup almond meal
- ½ cup shredded coconut
- 1 cup regular or quick rolled oats
- 1 Tbsp coconut oil
- 1 Tbsp date, honey, or coconut sugar
- ¼ tsp salt
- Dash of cinnamon or vanilla, if desired
Place chopped rhubarb and apple in a saucepan with water and cook about 15 minutes until soft.
Spray a 9 x 12 flat casserole dish with coconut oil and spread thawed berries in the bottom.
Place apple-rhubarb mixture on top.
Place topping ingredients in a bowl. Mix together and rub with fingers. Pour over fruit mixture.
Cover casserole with tinfoil and bake in oven preheated to 350° F. for 30 minutes.
Remove from oven and let sit for about 15 minutes.
Spoon into dessert dishes and serve warm or cooled.