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)

Directions

Ingredients

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!