I'm lucky enough to have a huge blackberry patch behind the house where I grew up.  I'm also lucky in the fact that I attend college fairly close to my hometown, so I get to see family there regularly.  Anyway, blackberries bloom this time of year in Texas and they are popping off of those bushes behind my house!  When I visited home last week, we picked about a gallon of those tasty berries and there are still plenty not yet ripe.  I may have to go back for another round!  So many blackberries called for a special recipe.  Upon visiting Barton Creek Farmer's Market this past Saturday, one of the farms I regularly get produce from (Two Happy Children Farm) had fresh rhubarb up for grabs.  This is my mom's favorite thing to have in a pie.  I decided to take advantage and make a new creation - Blackberry Rhubarb Cobbler!

Blackberry Rhubarb Cobbler

Prep time: 10 minutes   Cook time: 15-20 minutes   Total time: 30 minutes

Yield: One 9-inch round cobbler (serves 6-8)



1.  Preheat oven to 425ºF.  Grease baking pan the way you choose and set aside.

2.  Mix together all filling ingredients in a bowl, except for the butter.*  Once thoroughly combined, pour into the baking pan.  Dollop pieces of the clarified butter on top of the fruit mixture.

3.  In another bowl, whisk together crust ingredients.  Once a smooth consistency is reached, spread on top of the fruit filling as evenly as possible.  Bake for 15-20 minutes, or until crust is lightly browned.  Enjoy warm, with some Coconut Whipped Cream on top, if desired!


2 cups fresh rhubarb, diced

2 cups fresh blackberries

3/4 cup coconut sugar

1/4 cup local honey

2 tbsp coconut flour

2 tbsp clarified butter*


1 cup almond meal

1/4 cup arrowroot starch

2 tbsp coconut flour

1/2 cup coconut oil

1 tbsp local honey

1 tsp vanilla extract

1/2 tsp baking soda

Pinch of sea salt

*VEGAN SUB:  Replace butter with palm shortening.