Vegan Strawberry Rhubarb Cobbler
Vegan Sweet strawberries combined with vibrant, earthy rhubarb are brought together by a delicious buttery biscuit-style crust. This easy-to-make recipe creates an impressive finish to any easter afternoon meal!
Ingredients
Let's gather the ingredients!
- 8 stalks rhubarb chopped
- 2 cups strawberries hulled and halved
- 1 cup raspberries fresh or frozen
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1½ cups whole-wheat flour
- 2 tbsp brown sugar
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 2 tbsp coconut oil solidified
- ½ cup almond milk
Instructions
Let's Begin!
- Preheat the oven to 350°F. Lightly grease a large baking dish with coconut oil. Set aside.
- In a large bowl, place the rhubarb, strawberries, raspberries, maple syrup, and vanilla. Mix well until combined. Set aside.
- In another large bowl, mix the flour, brown sugar, baking powder, baking soda, and salt. Whisk until fully combined.
- Add the coconut oil and use your hands to rub it into the flour mixture, until the largest pieces of oil are no bigger than a pea.
- Add the almond milk and stir until just combined. Be careful not to over-mix.
- Using your hands or a back of a spoon, cover the bottom and sides of the greased baking dish with the scone dough.
- Pour the fruit mixture over the dough while spreading evenly with the back of a spoon.
- Bake the cobbler for 40-45 minutes, or until the fruit is bubbling and the scones on the sides are golden.
- Remove from the oven and cool for 15 minutes before serving.
- Serve as is or with vegan ice cream. Enjoy with family and friends!