8 stalks rhubarb chopped into 2cm (3/4 in.) pieces
400 grams strawberries hulled and halved
250 grams frozen or fresh raspberries
2 tablespoons maple syrup or honey
1 teaspoon pure vanilla extract
Scone Topping
220 grams light spelt flour
2 tablespoons coconut sugar
1 ½ teaspoons baking powder
¼ teaspoons baking soda
¼ teaspoon sea salt
2 tablespoons coconut oil
125 ml oat or nut milk
Directions
Preheat the oven to 180°F (350°F).
Spray the baking dish with cooking spray and then add the fruit, maple syrup, and vanilla. Combine until fully combined and set aside.
In a large mixing bowl, combine the flour, coconut sugar, baking powder, baking soda, and salt. Rub in the coconut oil with your hands until the largest pieces of oil are no bigger than a pea. Combine the milk and vanilla before stirring. Do not overmix.
The scones should be about the same size. Using your hands, flatten each piece of dough just a little. Lay the fruit mixture over the scones, leaving space between them so that you can see them.
Bake the cobbler for 40-45 minutes, or until the fruit is bubbling and the scones are golden brown. Remove from oven and let cool for 15 minutes. Serve as is or with ice cream.
