Rhubarb Cherry Berry Cobbler

 A great combination of tart and sweet. Thank you Real Food, Real Deals

2 cups chopped rhubarb
4 cups mixed cherries and berries
1 tbs. arrowroot starch
1 tbs. maple syrup

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.