allergy friendly strawberry rhubarb cobbler
Strawberry Rhubarb Cobbler
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

This allergy friendly cobbler is a delicious treat that is free of dairy, eggs, wheat/gluten, soy, peanuts, and tree nuts.

Course: Dessert
Servings: 8
Author: Kristi
Ingredients
FILLING:
  • 1/2 cup sugar
  • 3 tablespoons tapioca starch
  • 1 teaspoon ground cinnamon
  • 2 cups rhubarb chopped in small pieces
  • 3 cups strawberries destemmed and quartered
TOPPING:
  • 1 cup gluten-free all-purpose flour mix
  • 1/3 cup sugar
  • 1/4 cup rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons oil I use grapeseed oil
  • 1/2 cup rice or soy milk
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vinegar
Instructions
  1. Preheat the oven to 400 degrees F. In a large bowl, combine the sugar, flour and cinnamon. Add the strawberries and rhubarb and toss to coat. Pour into a glass pie pan.

  2. In a large bowl, combine the flour, sugar, oats, baking powder, baking soda and salt. Add the oil and work into the flour mixture using your fingers or a pastry cutter until the mixture forms a course meal. Set aside. Whisk together the milk, lemon juice and vinegar. Let stand for 5 minutes. Add to the dry mixture and stir until moistened. Spoon mixture over the strawberry rhubarb mixture.

  3. Bake for 25 minutes or until topping is golden brown and fruit is bubbly. Serve warm with "safe" ice cream or whipped topping.

Recipe Notes

Nutrition Facts: 1/8th of the cobbler, calories: 225,  total fat: 6 grams, saturated fat: 1 g, cholesterol: 0 mg, sodium: 210 mg, total carbs: 44, fiber: 2 g, sugar: 24 g, protein: 2 g