Rhubarb Cobbler

All summer my mom and grandparents fought over whose garden would have better produce. My mom even went so far as to hunt down what type of fertilizer they used by investigating their trash cans... haha. I had no problem with this competition because the outcome included an abundance of fruits and vegetables for me to cook with. :)This one day in particular I left a family hang out with a big supply of rhubarb. What else better to do than make a cobbler? 

Well the picture doesn't quite give this dish justice but it was so good, especially paired with a scoop of vanilla ice cream! I was too tired and hungry to take any pictures of my plate.... because I happened to make this at 3am when I couldn't sleep. Night shift has been a tough adjustment to say the least.

Ingredients:

Filling:
4 cups rhubarb
2 cups strawberries
½ cup brown sugar
½ cup oat flour 

Topping:
1 cup oats
½ cup almond flour
1 tbsp brown sugar
½ tsp baking powder
¼ tsp salt
¼ cup coconut oil
1 egg
2 tbsp almond milk

Directions:

1. Preheat oven to 350F
2. Chop rhubarb/strawberries and toss in a large bowl with sugar and flour until combined.
3. Transfer filling to and ungreased 8x8 pan
4. Mix dry topping ingredients together
5. Add in egg, oil and almond milk.
6. Mix until combined and spoon over the filling much as you would drop cookies. Don't smooth it out - just dollop it on
7. Bake for approx 45 min until filling is bubbling and topping is nicely browned.

As adapted from: Home to Heather