Nothing says Summer like a delicious cobbler made with your choice of fresh fruit and a yummy crunchy topping. I was given this recipe from my Mom-In-Law a few years ago and I have yet to find another cobbler recipe I like better. This recipe calls for blackberries, hence the name, but is delicious with a variety of fruits. For this recipe I used blackberries and fresh peaches. Serve it warm with a scoop of vanilla ice cream and enjoy!
Summer Blackberry Cobbler
Filling:
8 cups blackberries (or your choice of berries and fruit), fresh or frozen
1 cup sugar
1/4 cup instant tapioca
juice of 1/2 lime
pinch of salt
*Fresh is best, however if you want to use frozen fruit just be sure to thaw it slightly first and use a little extra tapioca since it will be more juicy.
Topping:
1 cup all-purpose flour
1 cups sweetened, shredded coconut
3/4 cup sugar
1/2 cup pecans, chopped
1/2 tsp baking powder
1/4 tsp salt
1/2 cup cold unsalted butter, cubed.
1 egg
Preheat oven to 375 degrees. Toss berries with sugar, tapioca, lime juice, and salt in bowl. Spoon into a 2-qt baking dish. Combine flour, coconut, pecans, baking powder, and salt in a second bowl. Using your fingertips or pastry blender, knead in the butter until incorporated. Mixture should look like coarse sand. Blend in teh egg then arrange topping over the berries in clumps, covering them evenly. Bake the cobbler for 45-50 minutes until filling is bubly and the topping in golden brown. As a precaution you may want to place a baking sheet under the cobbler to catch any drips. Remove from oven and let cool 1 hour before serving. Filling will thicken as it cools.
Comments