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Categories:
filling fresh blackberries sugar tapioca lime salt topping flour coconut sugar pecans baking powder salt cold unsalted butter egg
Viewed: 26 - Published at: 4 years agoIngredients
- Filling
- 8 cups fresh blackberries or 8 cups frozen blackberries
- 1 cup sugar
- 1/4 cup dry tapioca
- 1/2 lime, juice of
- 1 pinch salt
- Topping
- 1 cup all-purpose flour
- 1 cup sweetened flaked coconut
- 3/4 cup sugar
- 1/2 cup pecans, coarsely chopped
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 egg
Method
- Preheat the oven to 375.
- Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2-qt. baking dish.
- Combine flour, coconut, sugar, pecans, baking powder, and salt in a second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand.
- Blend in the egg, then arrange topping over the berries in clumps, covering them evenly.
- Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and filling is thick and bubbly.
- Cool on a rack for at least 1 hour before serving.
- Serve with creme anglaise. Recipe #53511.
