Apple, Strawberry & Rhubarb Cobbler
RECIPES BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE
3 apples, thinly sliced
3 stalks of rhubarb, trimmed and diced
2 cups frozen strawberries
1/2 cup raw sugar
1/2 cup desiccated coconut
1/2 cup shredded coconut
1 cup almond meal
1 teaspoon ground cinnamon
1/2 cup cassava or coconut flour
1/2 cup coconut or raw sugar
200 g butter
1/3 cup agave nectar
cream or vanilla ice cream
1: Preheat the oven to 180C.
Place the apple in a medium saucepan, cover with water and cook over medium heat for 5 minutes or until tender, but still firm. Drain and transfer to a bowl. Add the rhubarb, strawberries and sugar and toss until the fruit is well coated in sugar. Spoon into a pie dish or ovenproof baking dish.
2: Combine the desiccated and shredded coconut, almond meal, cinnamon, flour and sugar in a mixing bowl. Add the butter and rub it in with your fingertips until it resembles breadcrumbs. Add the agave nectar and arrange evenly over the fruit, pressing it into the fruit as you go.
3: Place the cobbler in the oven and bake for 30 minutes or the fruit is well cooked and the juices are starting to bubble up, and the crumble topping is golden brown. Allow to cool a little before serving with cream and/or ice cream
Note: You can use any fruit that is in season in this cobbler, but it must be able to stew well or have a high water content otherwise it will dry out. I like cherries, peaches, nectarines, quince and every type of berry.