Our old fashioned fresh blackberry cobbler with a pecan cookie topping is a unique twist on a summer classic! can be made with fresh or frozen berries.
Servings 8 servings
- 8 cups fresh blackberries
- 1 cup sugar
- 1/4 cup instant tapioca
- 1/2 of 1 lime fresh lime juice
- pinch salt
- 1 cup all-purpose flour
- 1 cup sweetened coconut
- 3/4 cup sugar
- 1/2 cup pecans chopped
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 1 large egg slightly beaten
Preheat oven 375 degrees.
In a large bowl gently toss the berries, sugar, tapioca, lime juice, and salt. Spoon into a 2-qt baking dish. Set aside.
In a medium bowl add all topping ingredients except butter and egg. Mix until combined. Add butter. Using your fingertips, knead in butter (you're kinda pinching and smashing it) until the mixture looks like coarse sand and there are still a few visible chunks of butter.
Add egg to topping and stir until combined.
Arrange topping over filling by gently dropping even tablespoonfuls of the dough. It doesn't have to be a perfectly solid layer because as it cooks it will spread. (If you happen to have any holes in the topping it actually looks pretty with the berries peeking out.)
Bake the cobbler in preheated oven for 45-50 minutes or until the filling is thick and bubbly and the topping starts to brown. Cool on a rack for at least one hour before serving.
Serving: 1/8 of the recipe | Calories: 507kcal | Carbohydrates: 81g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 115mg | Potassium: 347mg | Fiber: 10g | Sugar: 55g | Vitamin A: 692IU | Vitamin C: 31mg | Calcium: 66mg | Iron: 2mg