Blackberry Rhubarb Cobbler

 We are hitting the end of the blackberry season here in western Washington, so we have been getting the last of what we can. I made this cobbler, and the tart Rhubarb was a great compliment to the sweet, juicy blackberries.

Blackberry Rhubarb Cobbler
Filling:
1 1/2 C fresh Rhubarb
2 1/2 C fresh Blackberries
2 Tbsp Honey
1 tsp Vanilla Extract
2 Tbsp cold water
2 Tbsp Arrowroot Powder

Topping:
1/3 C Almond Flour
1/2 C Coconut Flour
1/8 C Honey
1/2 C Coconut Oil- Solid
1/2 C Chopped Walnuts

Preheat oven to 350.

 Chop Rhubarb into 1/4 inch slices.  In a large bowl, mix rhubarb and blackberries. In a small bowl, mix honey, vanilla, water and Arrowroot Powder and toss berry/rhubarb mixture to coat. Place mixture into baking dish.

 In a bowl, mix all topping ingredients except walnuts.  Fold in walnuts and dollop on top of prepared fruit filling.

  Place in preheated oven for 25-30 minutes till top is browned slightly.

My mom is in town from New York visiting. Loralei enjoyed berry picking with grandma!