Well we’re right in the thick of winter now. I don’t have much of a sweet tooth in the summer but in the colder weather, here in the Gluten Free Aussie Vegan kitchen I start craving puddings, crumbles, cobblers, pies and all that yummy goodness.

So I decided to turn my hand at making a rhubarb and apple cobbler. When I made the Peach Cobbler a little while back, I used a cake packet mix but I didn’t have any on hand this time around so decided to make from scratch. I looked around at a few recipes for inspiration and couldn’t quite find one that was perfect for what I wanted to do so I kinda winged it and it turned out pretty awesome.

Try it for yoursef and tell me what you think!

Click the link below for the video recipe.

Otherwise keep scrolling down for the written recipe.

Served up with some Vegan Vanilla icecream.

 

Rhubarb pieces with apple juice, lemon juice and cornflour

 

Cobbler with raw batter before it’s cooked

 

Cobbler ready to serve.

 

RECIPE

Prep Time: 15 mins

Cook Time: Approximately 2 hours

Ingredients:

– 1 x 400gm tin of Sliced Apples in Juice

– 300-400gms fresh Rhubarb

– 1 Tbsp Lemon juice

– 1 Tbsp Cornflour

– 1 Tbsp Caster Sugar (Optional – I didn’t add this in the video because I figured the juice from the tinned apple slices would be enough sweetness but if you like it a bit more sweeter as rhubarb can make the mixture a bit more tart then you might want to add this in)

Batter

– 1 cup Self Raising Gluten Free Vegan Flour

– 1/2 cup Brown Sugar

– dash of cinnamon

– 30-60gms butter (I started out with 30 but added a little more and probably would add a bit more next time)

– 1 egg replacer

– 1 Tbsp plant based milk (I used Almond)

How to prepare:

• Chop the rhubarb into pieces and add to the slow cooker;
• Open the tin of apple slices and pour the juice over the rhubarb but don’t add in the apple yet. Set the apple slices aside for now. The apple is already cooked so i want to let the rhubarb cook awhile in the apple juices before I add the apple slices;
• Add in the cornflour and lemon juice and caster sugar(optional) and mix it through.
• Put the lid on and turn the slow cooker to high and let it cook for around 20 minutes.

While the rhubarb starts to cook let’s prepare the batter.

• Sift the flour, brown sugar and cinnamon into a bowl.
• Add in the butter and with your fingertips rub it into the flour until it resembles coarse breadcrumbs.
• Then make a well in the centre and add in the egg replacer and plant based milk. Gently stir the dry portion into the wet mix until just combined.
• Take the lid off the slow cooker and give the rhubarb and apple mixture a good stir;
• Drop dobs of the batter across the top of the fruit mix. It doesn’t matter if there are any gaps as the batter will settle down further across the fruit once it starts cooking;
• Put the lid back on and cook the cobbler on high for around 1 and half hours or until the cobbler is firm to touch.
• I suggest serving it up with some vegan Vanilla icecream.

Enjoy 🙂