2 lbs. strawberries
4-5 stems rhubarb
3 tblsp. flour
scant 3/4 c. sugar
1/2 c. nuts (almonds are good)
Scant cup flour
1/3 c. brown sugar
1 tsp. white sugar + 1/8 tsp. cinnamon
1/3 c. cold butter
Chop and mix the fruit with the sugar and flour.
Grind the nuts (for the topping) in a processor, then move them to a separate bowl. In the processor, pulse the remaining ingredients until it is the texture of rolled oats, then add it to the nuts.
Spread the fruit mixture in a baking dish, and top with the topping (which is why it's called "topping"). Bake the cobbler for 45 minutes at 375 degrees.