Ready to bake a delicious and comforting Strawberry-Rhubarb Cobbler? Here’s a detailed, step-by-step guide:

1. Preheat Oven: Preheat the oven to 425°F (220°C).

2. Prepare the Filling:

In a large bowl, mix together the granulated sugar and all-purpose flour.

Add the sliced fresh or frozen (and thawed) rhubarb and the halved fresh strawberries to the bowl.

Toss gently to coat the fruit evenly with the sugar and flour mixture.

3. Transfer Filling to Baking Dish: Transfer the fruit filling to a greased 11×7-inch baking dish.

Dot the top of the filling with the cubed butter.

4. Make the Crust:

In a bowl, mix together the all-purpose flour and salt.

In another bowl, whisk together the canola oil and warm water.

Add the oil and water mixture to the flour mixture.

Stirring with a fork until a dough is formed. The dough will be sticky.

5. Roll Out the Dough: Roll out the dough between two pieces of waxed paper into an 11×7-inch rectangle. This prevents the dough from sticking to the rolling pin or the counter.

6. Top the Filling with Crust: Remove the top piece of waxed paper from the rolled-out dough.

Invert the rectangle of dough over the fruit filling in the baking dish.

Gently peel off the remaining waxed paper.

7. Brush and Sprinkle: Brush the top of the pastry with the 2% milk.

Sprinkle with granulated or coarse sugar.

8. Bake: Bake the cobbler in the preheated oven for 40-50 minutes. Or until the crust is golden brown and the filling is bubbly.

If the crust starts getting too brown before the filling is cooked through, tent the cobbler with foil.

9. Cool and Serve: Remove the cobbler from the oven and let it cool slightly on a wire rack.

Serve warm. If desired, serve with vanilla ice cream. Enjoy!