Apple, Blackberry And Blueberry Cobbler

RECIPE:

Filling:
1 Punnet fresh Blackberries 
1 C frozen Blueberries 
1 Medium sized Granny Smith Apple - cut into small pieces 
1/2 tsp Cinnamon 
1 tsp Vanilla 
1/4 C Water 
1 tsp Lemon Rind
  Pinch of Salt 
1 Tbsp Coconut Flour

  Method:
1 - Place Everything but Coconut Flour into a Medium sized saucepan and give a good stir. 
2 - Put onto medium heat and bring to the boil, once boiling, reduce heat and simmer until apple is tender, stirring occasionally. This should take roughly 15 minutes.
  3 - Once apples are cooked and berries are broken down, remove from the heat and mix in the coconut flour - The purpose of this is to thicken the berry mix, if still watery, add another teaspoon. 

Crumble: 
1/2 C Walnuts - Roughly chopped 
1/2 C Almond Meal 
1 tsp Coconut Oil - Melted
1/4 tsp Ginger (preferably powdered) 
1 Tbsp Maple Syrup 
1 Tbsp Coconut Sugar 

Method: 
1 - In a clean bowl, place everything but coconut sugar.
2 - With your hands, mix the ingredients together until a crumble consistency forms - You can also do this with a fork, or in the blender, but I prefer my hands - Crumble doesn't break down as much, and leaves you with beautiful chunks of walnuts! 
3 - Place berry filling in a pie dish (Mine was roughly 28cm by 4cm, just choose dependent on how tall you want the cobbler), then sprinkle crumble mix on-top.
4 - Sprinkle Coconut sugar over the crumble mix, then place in the oven at 200°C, for 10-15 minutes - You just want to cook until the crumble is nice and golden.
5 - Remove from oven, cool slightly before serving; serves 3-4! * Best served warm with a little bit of whipped coconut cream, enjoy!