Strawberry Rhubarb Cobbler
First, combine all of the ingredients for the crisp portion (Flour mix, sugar mix, 1/2 cup oats, and 1 cup oil) in a bowl. Mix thoroughly until it becomes crumbly. You may need to add more oats if it’s too dough like.
In a separate bowl, combine all of the fruit portion ingredients (3 cups strawberries, 3 cups rhubarb, 3/4 cup sugar, and 1 Tbsp lemon juice), mixing just until the fruit is coated with the lemon juice and sugar.
Pour the fruit mixture in the bottom of a ceramic dish. Sprinkle the crisp dough on top of the fruit mixture.
Bake for 1 hour to 1 hour and 15 minutes at 350°F/180ºC
When done baking, let rest for at least 15 minutes.
Cut into squares, and serve with non dairy whipped cream, or a plant based ice cream, and enjoy your freshly baked cobbler!