RECIPES BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE
1/2 cup desiccated coconut
1/2 cup shredded coconut
1 cup almond meal
1 tsp cinnamon
1/2 cup cassava or coconut flour
1/2 cup coconut or raw sugar
1/3 cup agave nectar
2 cups frozen strawberries
3 stalks of rhubarb, diced
3 medium apples, sliced thinly
Preheat your oven to 180c.
Place the apples in a medium pot, cover with water. Cook on the stove top till partly cooked. In a medium bowl, add the apples, rhubarb and strawberries and sugar, toss until well combined and sugar cover the fruit. Arrange in a pie dish or a ovenproof baking dish.
In a medium mixing bowl add your dry ingredients: coconut, almond meal, cinnamon, flour and coconut/raw sugar. Mix until well combined. Add the butter and rub it in with the dry ingredients till it resembles breadcrumbs consistency. At this point add the agave nectar and arrange over the top of the fruit, pressing it into the fruit as you go.
Place the cobbler in the oven and bake till it starts to bubble and the crumble is golden brown and the fruit is well cooked. Allow to cool a little before serving with cream and or ice cream
Sarah’s Tips & Tricks:
You can use any fruit that is in season, but it must be able to stew well and or have high water content or it will be dry. I like, cherries, peaches, quince, nectars, any berries etc.