Last year I did a post on the basic pie and crumble/crisp/cobbler recipe. But I just realized, I never actually told you how to make my favorite – the strawberry rhubarb cobbler (not that there’s much to know, pretty simple). As you know, I love anything with strawberry and rhubarb (see here). And in the summer, when you can find rhubarb, I just can’t get enough of this cobbler. So, go buy some rhubarb today before the season ends (mid-spring through the end of July).
4 cups strawberries, cut in half
4-5 stalks of rhubarb, cut into 1/2 inch thick pieces
1 cup oatmeal
1/2 cup of brown sugar
1/2 cup of butter, melted
1/2 cup of flour (can use GF flour if you are gluten-free)
1/2 cup of almond meal
2 teaspoons cinnamon
1. Preheat oven to 375°. Fill pie pan with strawberries and rhubarb.
2. Mix topping ingredients in a bowl. Cover the fruit with the topping. Making sure not to leave any gaps.
3. Place in oven, and cook for 45 minutes. I’d recommend putting a rack below with a cookie sheet in case your pie bubbles over.
4. Enjoy! Some people like their cobbler with a scoop of ice cream. I also recommend eating leftovers for breakfast. It’s the little things in life that bring you pleasure.