Strawberry Rhubarb Cobbler

This cobbler is a little different, because it doesn't have any grain in it.   I followed the recipe from here http://bigeatstinykitchen.com/2012/07/05/paleo-strawberry-rhubarb-coconut-crisp/ 

Paleo Strawberry Rhubarb Coconut Crisp

Filling Ingredients

• 1 1/2 cups sliced rhubarb
• 3 cups quartered strawberries
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1/2 tablespoon pure vanilla extract
• 3 tablespoons arrowroot

Topping Ingredients

• 1 cup almond flour
• 1/4 teaspoon sea salt
• 1/8 teaspoon baking soda
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup chopped walnuts
• 1/2 cup shredded unsweetened coconut

Instructions

1. Preheat oven to 350F. Spray an 8″ x 8″ baking dish with nonstick spray or oil with coconut oil. Set aside.
2. In a medium bowl, combine filling ingredients. Place filling ingredients into 8″ x 8″ baking dish. Set aside.
3. In a medium bowl, combine almond meal, salt, baking powder, melted coconut oil, and maple syrup. Mix in walnuts and shredded unsweetened coconut. Mixture will look like wet badder.
4. Sprinkle or crumble topping over fruit filling.
5. Bake at 350F for 35 to 40 minutes or until top is golden brown and filling is bubbling.
6. Allow to cool for 5 minutes and then dig in.