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.

Refrigerator leftovers.