Care for a classic cobbler? How about one that combines sweet, sun-ripened strawberries with tart rhubarb topped with a nutty biscuit topping? Yup, we’re drooling too. Not only is prepping this crumbly pie super simple, but it’s baked and served in a cast-iron skillet, which makes for phenomenal presentation. Enjoy this seasonal dessert at room temp or keep it warm over a toasty campfire and serve with a scoop of your favorite homemade ice cream.
9-in. cast-iron skillet serves 4-6
Ingredients
Filling
2 cups fresh rhubarb, cut into 1-in. pieces (peel rhubarb if its older and fibrous)
2 cups fresh strawberries, trim greens & cut in halves or fourths
1/3 cup Vitacost Certified Organic Maple Syrup
1 Tbsp. orange zest
1/4 cup gluten-free flour mix
Pinch salt
Biscuit topping
1 cup gluten-free flour mix
1/4 cup hazelnut flour
1/2 tsp. cinnamon
3 Tbsp. + 1 Tbsp. Vitacost Certified Organic Coconut Sugar
1-1/2 Tbsp. baking powder
1/4 cup Vitacost Extra Virgin Certified Organic Coconut Oil, room temperature
1/2 cup coconut milk
1 egg
1 tsp. vanilla extract
Directions
- Preheat oven 350 degrees F.
- In bowl, combine filling ingredients. Pour into 9-in. cast iron skillet, spread evenly and set aside.
- In bowl, prepare biscuit topping by whisking gluten-free flour, hazelnut flour, cinnamon, baking powder and 3 Tbsp. coconut sugar.
- Using small spoonfuls, add coconut oil to flour mixture. Use back of fork to mix oil into flour until it resembles small pea-sized pieces. Set aside.
- In small dish, whisk coconut milk, egg and vanilla extract. Pour coconut milk mixture over flour and oil mixture. Stir gently, until just combined—do not overmix.
- In skillet, drop tablespoon-sized dollops of biscuit mix over filling until covered. Sprinkle remaining 1 tablespoon of coconut sugar over the top.
- Bake 40-50 minutes until biscuits are cooked and filling is bubbling.
- Serve warm or at room temperature.
Curious about cast iron? Use our helpful guide to learn how to season and clean your cast-iron cookware!