A healthy spin on the classic cobbler recipe with plums and rhubarb, that is even gluten free! Quick and easy, delicious and healthy!
I’m totally a rhubarb person now guys. I know that implies that I wasn’t before, which is correct. I don’t like sour stuff, only things that are sweet or salty.
Side note: How is that most people prefer either sweet OR salty? I am obsessed with both equally. It really is a good thing I have some willpower and concern about healthiness, or I would be about 5 zillion pounds.
Anyways, back to rhubarb.
So, yes, I don’t like sour things. Rhubarb is sour. So, lets just say we weren’t running through fields of daisies together, singing and being the best of friends.
Then, I married my other half who has a really weird obsession with these little fruity, sour sticks. I’m serious, ever since I started blogging, every time I ask him what he thinks of a recipe idea he goes “how about _______ (insert recipe idea there) with rhubarb?!” For example, the other day I asked “Oh! How about a casserole with BBQ chicken and spaghetti squash?” And he responded “Could be good, but how about RHUBARB BBQ chicken squash casserole?”
He has many wonderful talents, but now you see why I the recipe creator. He is a really good taster.
This recipe was originally only for him, as I was dead set that I would just hate it. Looking back, I don’t know how I could have thought this. How can you hate anything that is covered with sweet, crumble pieces of deliciousness and coated with honey?
You just can’t.
I wanted to make this a healthier version of the usual crumble. Please note that I said healthiER, not healthy…this is not something that you can eat everyday for breakfast. But, if you’re gonna have dessert, this is the one to have.
You can not even tell that this a mix of buckwheat and coconut flour instead of the usual all purpose. I find that gluten free flours tend to be on the crumblier side, which can be a problem in baking. However, in cobbler, you are making crumbs so it kinda makes sense to have crumbly crumbs right? Right. So, gluten free works perfectly. I have also made this not gluten free with whole wheat pastry flour, and it was equally as delicioso!
Now lets discuss the star of the dish: Coconut oil.
This was my first time using it. I know, I’m a little late to the party but better late than never?
Seriously though, in the case of coconut oil usage, I wish I was that lame person that arrives early and then sits in their car and waits for others to arrive, so that that no one knows how lame they are. Not that I would know anything about that.
Anyway. Why did I not start using coconut oil ages ago?!
For those of you that don’t know, coconut oil is a solid when it’s in chilled. Because of this, it works perfectly for recipes that require you to cut in some sort of chilled fat to create crumbs. So, this is what I did here. It had the exact same consistency as using butter or shortening, and an even better taste! Mr. FFF was VERY wary about using coconut with rhubarb and plum, but he was very pleasantly surprised!
And me? I may have had a vision of running through fields of daisies with a stick of rhubarb.
- Preheat oven to 400 degrees.
- Cut up the plum and place cut side down into a small cast iron skillet.
- Sprinkle the plums with 1/2 Tbsp Splenda
- Slice the rhubarb and place them on top of the plums.
- Drizzle the 1 Tbsp honey on top of a fruit and set aside.
- In a small bowl, combine the oats, flours, cinnamon and brown sugar.
- Chop the the 1 Tbsp chilled coconut oil into small cubes and blend into the flour mixture with a pastry blender or your fingers.
- Combine until the pieces are blended in and the mixture has turned into small crumbs.
- Place the crumbs on top of the fruit.
- Bake for 30-355 minutes and then turn your oven to High broil and cook 3 minutes more, until golden brown.
- Yum Yum Yum! Especially served with some vanilla frozen yogurt!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.