• 2 cups chopped rhubarb
  • 4 cups mixed cherries and berries (I used Trader Joe’s frozen “Cherry Blend” which includes cherries, blueberries, raspberries, and blackberries)
  • 1 tbs. arrowroot (or other) starch
  • 1 tbs. maple syrup
  • Ingredients for the cobbler topping:
  • 1½ cups almond flour
  • ¼ tsp. salt
  • ¼ tsp. baking powder
  • 2 tbs. melted coconut oil
  • 3 tbs. maple syrup
  • 2 tbs. almond or rice milk
  • 1 egg


Preheat the oven to 350 degrees. Mix together the filling ingredients and pour them into an 8×8 pan.

For the cobbler topping, mix together the dry ingredients in a small bowl. Set aside.

Mix together the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients and mix until well combined.

Evenly cover the fruit with the cobbler topping. Bake for 30 to 40 minutes, until the topping is cooked through. Enjoy warm or at room temperature.

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