Rhubarb Apple Blueberry Cobbler

Ingredients

• 4 cups chopped fresh rhubarb or frozen rhubarb
• 3 cups apples, peeled and chopped
• 1 cup blueberries
• 1/3 cup dark agave
• 1/4 cup unbleached all purpose flour
• 2 tablespoons cornstarch
• 1/4 cup granulated sugar
• 1 tablespoon orange juice

Cobbler Topping

• 1-1/2 cups unbleached all-purpose flour
• 2 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pinch salt
• 1/4 cup canola oil
• 2/3 cup non-dairy milk
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla

Orange Sugar Topping

• 3 tablespoons turbinado sugar
• 1 tablespoon grated orange zest
• 1 tablespoon coconut milk
• Makes 9 servings

Directions

1. In bowl, combine rhubarb, apples, blueberries, agave, flour, cornstarch, sugar and orange juice until well coated; scrape into greased 8-inch square baking dish. Set aside.

Cobbler Topping

1. In medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, mix together the oil, milk, lemon juice and vanilla. Drizzle the liquid ingredients into the dry, tossing with fork to make shaggy dough. Turn out onto lightly floured surface; knead 5 or 6 times until dough comes together. Roll or gently press into 8-inch square; cut into 9 pieces. Arrange on top of fruit mixture.

Orange Sugar Topping

1. In small bowl and using fingers, rub sugar with orange zest. Brush biscuit tops with coconut milk; sprinkle with orange sugar. Bake in 375�F preheated oven until cobbler topping is fluffy and golden and filling is bubbly (if topping browns too quickly, cover loosely with foil), about 50 to 55 minutes. Serve warm.